May 22, 2010

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(Baked in Foil)

Dilled Fish & Garden Vegetables

4 sheets (12x18” each) Non-Stick Foil (or Spray well with pam)
1 lemon, thinly sliced
4 pollock, cod, sole or flounder fillets (4 to 6 oz. each), thawed
Salt and pepper
1/2 small zucchini, cut in thin strips
1/2 small yellow squash, cut in thin strips
1 medium carrot, cut in thin strips
1 medium onion, cut in thin wedges
1 tsp dried dill weed

PREHEAT oven to 450°F or grill to medium-high.

CENTER several lemon slices on each sheet of Non-Stick Foil with non-stick (dull) side toward food. Place fish on lemon slices. Sprinkle with salt and pepper. Top with zucchini, yellow squash, carrot and onion. Sprinkle dill weed over fish and vegetables.

BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

BAKE 15 to 18 minutes on a cookie sheet in oven OR GRILL 8 to 10 minutes in covered grill.


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