Steamed Fish and Vegetables |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Everyone who tries this dish is amazed at how simple it is to prepare. Plus, it's tasty and low in fat.Marilyn Newcomer, Menifee, California Ingredients:
1 whitefish fillet (4 ounces) |
1/2 cup thinly sliced carrot |
1/2 cup thinly sliced zucchini |
2 teaspoons lemon juice |
1/2 teaspoon dried parsley flakes |
1/2 teaspoon lemon-pepper seasoning |
1/4 teaspoon dill weed |
Directions:
1. Place fish on a 15-in. x 12-in. piece of heavy-duty foil. Add the vegetables and sprinkle with the lemon juice, parsley, lemon-pepper and dill. Fold foil over and fold in edges twice, forming a pouch.
2. Place on a baking sheet. Bake at 450° for 15-20 minutes or until vegetables are tender and fish flakes easily with a fork. Carefully open pouch and allow steam to escape. Yield: 1 serving.
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