1/4 c. fresh orange juice
4 fillets of orange roughy
Safflower or olive oil
1 tbsp. dried tarragon
1 tbsp. coarsely ground black pepper
Grated zest (rind) of 2 oranges

Preheat oven to 325 degrees. Pour orange juice into a shallow baking dish long enough to hold fish. Brush fish lightly with oil; place in baking dish.

In a bowl, combine tarragon, pepper and grated orange zest. Sprinkle mixture on top of fish, patting it lightly to form a thin crust. Bake for 20 to 25 minutes until fish flakes easily with a fork.

With a long metal spatula, remove fish carefully to serving dish. Serve immediately. Serves 4.