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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:

Healthy

Quick

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1 Servings
Prep/Total Time: 25 min.

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.

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