Lemony Fish and Cucumbers Recipe

Lemony Fish and Cucumbers Recipe photo by Taste of Home

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Brenda Biron of Sydney, Nova Scotia suggests the easy cleanup and tried-and-true convenience of a tinfoil packet to prepare her moist, mouthwatering meal in minutes flat. TIP: YOU CAN ALSO THROW THE PACKET ON THE BACKYARD GRILL…IF YOU HAVEN’T PUT IT AWAY YET.—Brenda Biron, Sydney, Nova Scotia

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Lemony Fish and Cucumbers Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

10 15 25

Ingredients

1 small cucumber, sliced
3/4 pound cod
Dash salt
3 tablespoons plus 1 teaspoon lemon juice, divided
2 tablespoons butter, softened
1/4 teaspoon dried basil

Directions

Arrange cucumber slices on a 15-in. x 12-in. piece of heavy-duty foil. Top with cod fillets; sprinkle with salt and 3 tablespoons lemon juice. Fold foil over and fold in edges twice, forming a pouch.
Place on a baking sheet. Bake at 425° for 15-17 minutes or until fish flakes easily with a fork. Carefully open pouch to allow steam to escape.
In a small bowl, combine the butter, basil and remaining lemon juice. Spoon over fish and cucumbers. Yield: 2 servings.

Nutritional Facts 1 serving (prepared with reduced-fat butter) equals 189 calories, 7 g fat (4 g saturated fat), 85 mg cholesterol, 237 mg sodium, 4 g carbohydrate, 1 g fiber, 28 g protein.

Originally published as Lemony Fish and Cucumbers in Cooking for 2 Fall 2006, p25