1/4 c. fresh orange juice
4 fillets of orange roughy or other fleshy fish
1/4 c. olive oil
1 tbsp. dried tarragon
1 tbsp. black pepper, coarsely ground
Zest (rind) or 2 oranges, grated
Orange slices

Preheat oven to 325 degrees. Pour orange juice into a shallow baking dish long enough to hold the fish. Brush fish lightly with oil; place in the 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 20 to 25 minutes, until fish flakes easily when tested with a fork.

Remove fish carefully to a serving dish. Fish may release a lot of liquid while cooking, this can be discarded. Garnish with orange slices. Serve immediately. Serves 4.