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Steamed Fish and Vegetables

 Steamed Fish and Vegetables
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
1 ServingsPrep/Total Time: 25 min.


  • 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


  • 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 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.