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Steamed Fish and Vegetables

Total Time

Prep/Total Time: 25 min.

Makes

1 serving

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
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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

  1. Place fish on a 15x12-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.

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