Baked Fish and Vegetables
Serving Size: 4 oz. fish and 1/2 cup vegetables
Yield: 4 servings
Time: 40 minutes
Ingredients:
4 fresh/frozen white fish fillets or cod or perch (total of 16-20 oz.)
16 ounces frozen mixed vegetables
1 small diced onion
1 teaspoon lemon juice or fresh lemon, sliced thin
1 Tablespoon parsley flakes - dried or fresh chopped
4 10x12 -inch tin foil squares
Instructions:
1. Preheat oven to 450 degrees.
2. Separate and place fish fillets in center of each tin foil square.
3. Combine frozen vegetables and diced onion in bowl and mix. Spoon vegetables around fillets.
4. 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.
5. Bake for 10 minutes. Serve.
Source:
US Department of Agriculture
