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Garden Fish Packets Recipe

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"I frequently serve this flavorful combination of fish, vegetables and cheese over a bed of rice," writes Sally Davis of Warren, Pennsylvania. "It's quick to assemble, and the foil packets make cleanup a breeze."

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Garden Fish Packets Recipe

Prep: 15 min. Bake: 25 min.

Yield: 4 Servings

15 25 40

Ingredients

3 tablespoons butter, melted
3 pounds cod or haddock
2 teaspoons seasoned salt
3/4 teaspoon lemon-pepper seasoning
2 medium tomatoes, thinly sliced
2 medium green pepper, thinly sliced
1/2 cup thinly sliced green onions
1/2 pound sliced fresh mushrooms
2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions

Drizzle the butter over eight pieces of heavy-duty foil (about 18 in. x 12 in.). Cut fish into eight portions; place one portion on each piece of foil. Sprinkle all with seasoned salt and lemon-pepper. Top with vegetables and cheese.
Loosely wrap foil around fish; seal top and sides. Place in two ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 23-25 minutes or until fish flakes easily with a fork. Carefully open foil; transfer fish and vegetables to serving plates. Yield: 8 servings.

Editor's Note: To make 8 servings, double the amount of vegetables and cheese and add to all fish packets.

Leftover: Fried Fish Nuggets

Nutritional Facts 1 serving (1 each) equals 516 calories, 20 g fat (11 g saturated fat), 185 mg cholesterol, 1,392 mg sodium, 12 g carbohydrate, 3 g fiber, 70 g protein.

Originally published as Garden Fish Packets in Quick Cooking May/June 1999, p42

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