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Steamed Fish and Vegetables Recipe

Everyone who tries this dish is amazed at how simple it is to prepare. Plus, it's tasty and low in fat.—Marilyn Newcomer, Menifee, California

This recipe is:

Quick

Diabetic Friendly

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Steamed Fish and Vegetables Recipe

Prep/Total Time: 25 min.

Yield: 1 Servings

10 15 25

Ingredients

1 whitefish fillet (4 ounces)
1/2 cup thinly sliced carrot
1/2 cup thinly sliced zucchini
2 teaspoons lemon juice
1/2 teaspoon dried parsley flakes
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon dill weed

Directions

Place fish on a 15-in. x 12-in. piece of heavy-duty foil. Add the vegetables and sprinkle with the lemon juice, parsley, lemon-pepper and dill. Fold foil over and fold in edges twice, forming a pouch.
Place on a baking sheet. Bake at 450° for 15-20 minutes or until vegetables are tender and fish flakes easily with a fork. Carefully open pouch and allow steam to escape. Yield: 1 serving.

Nutritional Analysis: One serving equals 226 calories, 10 g fat (0 saturated fat), 78 mg cholesterol, 768 mg sodium, 11 g carbohydrate, 0 fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.

Originally published as Steamed Fish and Vegetables in Taste of Home August/September 1995, p16

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Steamed Fish and Vegetables

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Reviewed on May. 19, 2011 by janeron

I used 3 small filets and dived the veggies and spices between them. It was bland but also had a dill weed taste overall.

Reviewed on Mar. 04, 2011 by gtltravis@charter.net

I don't cook much fish because I haven't found a good way of cooking it that is easy and for sure done perfect. I tried this recipe without the vegetables and it was really great and cooked perfect. Next time I will put vegetables I like in with it. Cooked perfect in time shown.