Orange Roughy with Tarragon Recipe

Mix olive oil, lemon juice, salt, pepper and tarragon in microwave-proof plate. Turn fish in oil mixture on both sides; arrange fish on plate with thickest portion to the outside, tucking under thinnest part of fillet for more even cooking. Let stand 10 minutes to marinate. Cover tightly with plastic wrap. Microwave on high three to four minutes, until just opaque and firm to the touch. Lift fish--and tarragon sprigs, if you're using long ones---carefully to another plate and cover lightly to keep warm. (If fish flakes and breaks up as you move it, you cooked it too long; make a note to cook it one minute less next time, then check the fish every 20 seconds.) Put plate with juices back in the microwave. Do not cover. Microwave on high two minutes to slightly reduce juices. Stir well. Pour over fish and serve.