Mixed herb fish and vegetables
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Orange roughy fillets | |
| Sole Or Flounder-- | ||
| ; (4 To 6 Oz. Each) | ||
| ½ | teaspoon | Dried thyme |
| ½ | teaspoon | Dried marjoram |
| 4 | teaspoons | Lemon juice |
| 16 | ounces | Frozen Broccoli; Carrots And |
| ; cauliflower mix | ||
| 4 | tablespoons | Green onions; chopped |
| Salt and pepper to taste | ||
| 2 | tablespoons | Margarine or butter |
Directions
1.PREHEAT oven to 450°F or preheat grill to high. Measure 4 sheets (12 x 18-inches each) Reynolds Wrap® Everyday® Heavy Duty Aluminum Foil 2.CENTER one fish fillet on each foil sheet. Sprinkle with thyme and marjoram. Drizzle with lemon juice. Place frozen vegetables next to fish on foil sheet. Sprinkle fish and vegetables with green onions, salt and pepper. Dot with margarine.
3.WRAP and seal foil to form four packets.
4.BAKE 18 to 22 minutes on a cookie sheet in oven or GRILL 16 to 20 minutes on high in covered grill.
Recipe by: Reynolds Metals Company By SuzyWert@... on Jun 13, 1998, converted by MM_Buster v2.0l.