Looking for a classic seafood dinner? Then check out these fish and vegetable packets that are ready in 30 minutes.
mild-flavored fish fillets, such as cod, flounder, sole or walleye pike (about 4 ounces each)
bag (1 pound) frozen broccoli, cauliflower and carrots (or other combination), thawed and drained
tablespoon chopped fresh or 1 teaspoon dried dill weed
cup dry white wine or chicken broth
Heat oven to 450°. Place each fish fillet on 12-inch square of aluminum foil. Top each fish fillet with one-fourth of the vegetables. Sprinkle with dill weed, salt and pepper. Drizzle 1 tablespoon wine over each mound of vegetables.
Fold up sides of foil to make a tent; fold top edges to seal. Fold in sides, making a packet; fold to seal. Place packets on ungreased cookie sheet.
Bake about 20 minutes or until vegetables are crisp-tender and fish flakes easily with fork.
No time for cleanup? Then this is the perfect recipe! The foil serves as both the cooking pan and the plate, making cleanup a snap. On hectic evenings, skip all the dish washing: use plastic forks and spoons and paper cups; then, for dessert, a frozen ice-cream treat is the answer.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
Exchanges:1 Vegetable; 3 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.