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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
TOTAL TIME: Prep/Total Time: 25 min. YIELD: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


  • 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.

Nutritional Facts

1 each: 226 calories, 10g fat (0 saturated fat), 78mg cholesterol, 768mg sodium, 11g carbohydrate (0 sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.

Reviews for Steamed Fish and Vegetables

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janeron User ID: 1726882 4934
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."

[email protected] User ID: 3680735 199051
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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