Steamed Fish and Vegetables Recipe

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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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:1 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 1 servings


  • 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

Nutritional Facts

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


  1. 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.
  2. 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.
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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Reviewed May. 19, 2011

"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 Mar. 4, 2011

"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."

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