Orange Roughy with Tarragon

Elevate your seafood dining experience with this elegant recipe for Orange Roughy with Tarragon. Tender, flaky orange roughy fillets take center stage, lightly pan-seared to golden perfection and bathed in a luxurious tarragon cream sauce. The aromatic combination of finely minced shallots, garlic, and fresh tarragon pairs harmoniously with a splash of dry white wine, zesty lemon, and a velvety touch of heavy cream. Ready in just 30 minutes, this dish is perfect for weeknight dinners yet sophisticated enough for special occasions. Serve alongside steamed vegetables, fluffy rice, or roasted potatoes for a complete, restaurant-worthy meal.

Nutriscore Rating: 61/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 pieces (4-6 ounces each) orange roughy fillets
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium, finely minced shallot
• 2 cloves, minced garlic
• 0.5 cup dry white wine
• 0.67 cup heavy cream
• 2 tablespoons, chopped fresh tarragon leaves
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoon (adjust to taste) ground black pepper
• 0.25 cup (for dusting) all-purpose flour

Directions

Step 1

Pat the orange roughy fillets dry with paper towels and lightly season them on both sides with salt and pepper.

Step 2

Spread the flour on a shallow plate and lightly dust each fillet, shaking off any excess flour.

Step 3

In a large nonstick skillet, heat 1 tablespoon of butter and the olive oil over medium heat until hot and shimmering.

Step 4

Add the fillets to the skillet and cook for 2-3 minutes per side, or until they are golden brown and cooked through. Remove the fillets and set aside on a plate, covering them loosely with foil to keep warm.

Step 5

In the same skillet, reduce the heat to medium-low and add the remaining tablespoon of butter.

Step 6

Add the minced shallot and garlic to the skillet and sauté for 2 minutes, stirring frequently, until softened and fragrant.

Step 7

Deglaze the skillet with the white wine, scraping up any browned bits from the bottom. Let the wine simmer for about 2 minutes to reduce slightly.

Step 8

Stir in the heavy cream, tarragon, lemon zest, and lemon juice. Simmer the sauce for 3-4 minutes, stirring occasionally, until it thickens slightly.

Step 9

Season the sauce with salt and pepper to taste.

Step 10

Return the orange roughy fillets to the skillet, spooning the sauce over them to coat. Cook for 1-2 minutes to reheat the fillets and meld the flavors.

Step 11

Serve immediately, garnished with additional tarragon if desired. Pair with steamed vegetables, rice, or roasted potatoes for a complete meal.

Nutrition Facts

Serving size	824.2 grams (824.2g)

Amount per serving	% Daily Value*
Calories	1480

Total Fat 96.20g	123%
Saturated Fat 49.30g	247%
Polyunsaturated Fat 1.30g
Cholesterol 423mg	141%
Sodium 2703mg	118%
Total Carbohydrate 38.30g	14%
Dietary Fiber 3.10g	11%
Total Sugars 4.80g
Protein 81.50g	163%

Vitamin D 800IU	4000%
Calcium 125mg	10%
Iron 4mg	24%
Potassium 1087mg	23%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.4%

Protein: 24.2%

Carbs: 11.4%