Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Frozen fish fillets such as cod, bass or orange roughly (about I pound) |
| 2 tablespoons | Lemon juice |
| ¼ teaspoon | Dried dillweed |
| 4 slices | Red or yellow onion |
| 2 mediums | Potatoes, cut into l/4-inch strips |
| 2 mediums | Carrots, thinly sliced |
| 9 ounces | Package frozen Italian style or cut green beans |
Each serving has only 213 calories and 2 grams fat.
% Fold four 12x24-inch pieces of aluminum foil in half to make four 12 inch squares. Place a frozen fish fillet in the center of each piece of foil.
% Combine lemon juice and dillweed. Drizzle over fish. Top with onion, potatoes, carrots and beans. Season with salt and pepper, if desired.
% Bring up two opposite edges of foil; seal tightly with a double fold. Fold in remaining sides, leaving a little space for steam to escape. Bake in a 425! F oven 25 minutes or till vegetables and fish are done. Serves 4.
From the files of Al Rice, North Pole Alaska. Feb 1994