Tarragon Fish and Vegetables Recipe - BettyCrocker.com

Ingredients

• 2 tablespoons olive or vegetable oil
• 2 carrots, cut into julienne strips (1 1/2x1/4x1/4 inch)
• 1 zucchini, cut into julienne strips (1 1/2x1/4x1/4 inch)
• 1 small red bell pepper, cut into thin strips
• 1/2 cup sliced red onion
• 4 (6-oz.) orange roughy fillets
• 4 teaspoons chopped fresh tarragon or 1 1/2 teaspoons dried tarragon leaves
• 2 tablespoons butter or margarine, chilled