Herb Crusted Orange Roughy

1/4 cup orange juice
4 fillets of orange roughy
safflower oil or olive oil
dash dried tarragon, crushed
1 tablespoon coarsely ground black pepper
grated zest of 2 oranges

Preheat oven to 325F.

Pour orange juice into a shallow baking dish long enough to hold the fish. Brush fish lightly with oil and 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 when tested with a fork. With a long metal spatula, remove fish carefully to a serving dish. Serves 4.