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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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    1 serving

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 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.
  • 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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Reviews

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Average Rating:
  • janeron
    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.

  • gtltravis
    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.