Baked Fish & Vegetables
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 servingsPrep
8 minCook
12 minReady
20 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
fish fillets
or cod or perch (total of 16-20 oz.) |
*
|
| 16 | ounces |
mixed vegetables
frozen |
|
| 1 | small |
onions
diced |
|
| 1 | teaspoon |
lemon juice
or fresh lemon, sliced thin |
|
| 1 | tablespoon |
parsley flakes
dried or fresh chopped |
|
| 4 | each |
tin foil
10x12 -inch squares |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
fish fillets
or cod or perch (total of 16-20 oz.) |
*
|
| 462.4 | ml/g |
mixed vegetables
frozen |
|
| 1 | small |
onions
diced |
|
| 5 | ml |
lemon juice
or fresh lemon, sliced thin |
|
| 15 | ml |
parsley flakes
dried or fresh chopped |
|
| 4 | 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.
