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Baked Fish & Vegetables

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Submitted by happyzhangbo

Quick, easy and tasty. A delicious yet light dish that creates a complete dinner in one package and super easy to clean up.

YIELD

4 servings

PREP

8 min

COOK

12 min

READY

20 min

Ingredients

4 4
EACH EACH FISH FILLETS
or cod or perch (total of 16-20 oz.) *
16 462.4
OUNCES ML/G MIXED VEGETABLES
frozen
1 1
SMALL SMALL ONIONS
diced
1 5
TEASPOON ML LEMON JUICE
or fresh lemon, sliced thin
1 15
TABLESPOON ML PARSLEY FLAKES
dried or fresh chopped
4 4
EACH EACH TIN FOIL
10x12 -inch squares *

Directions

Preheat oven to 450 degrees.

Separate and place fish fillets in center of each tin foil square.

Combine frozen vegetables and diced onion in bowl and mix.

Spoon vegetables around fillets.

Sprinkle with lemon juice (or top with lemon slice) and add parsley on top.

Fold ends of tin foil together to form leak-proof seal.

Bake for 10 minutes.

Serve.

Refrigerate leftovers.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 63g (2.2 oz)
Amount per Serving
Calories 36 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 17mg 1%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 9%
Sugars g
Protein 3g
Vitamin A 38% Vitamin C 6%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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