2 orange roughy fillets
1 large juice orange
1/2 tsp. of each fresh and finely chopped, rosemary, oregano, basil, parsely and thyme
Directions
Place fillets of fish in glass 13" x 9" pan. Cut orange in half and squeeze juice of 1 half over fish. Sprinkle with mixed herbs to taste. Slice remaining half of orange and arrange over fish. Place in a 425 degree F oven. Bake for 18 to 20 minutes, depending on the thickness of the fillets. Serve with rice pilaf and steamed or grilled vegetables.
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