Baked Fish and Vegetables
Ingredients:
4 frozen white fish fillets or cod or perch (total of 16-20 oz.)
16 ounces frozen mixed vegetables
1 small diced onion
1 teaspoon lemon juice or fresh lemon, sliced thin
1 Tablespoon parsley flakes - dried or fresh chopped
4 10 x 12-inch tin foil squares
Directions:
Preheat oven to 450 degrees. Separate and place fish fillets in center of each tin foil square.
Combine frozen vegetables and diced onion in bowl and mix. Spoon vegetables around fillets.
Sprinkle with lemon juice (or top with lemon slice) and add parsley on top. Fold ends of tin foil together to form leak-proof seal.
Bake for 10 minutes. Serve. Refrigerate leftovers.
Serving Size: 4 oz. fish and 1/2 cup vegetables. Yield: 4 servings.
Per Recipe: $5.11
Per Serving: $1.28
Per serving:
- Calories 350
- Total fat 12 grams
- Saturated fat 2 grams
- Cholesterol 120 milligrams
- Sodium 260 milligrams
- Protein: 41 grams
