Herbed Fish & Vegetables For Two Recipe

Herbed Fish & Vegetables For Two

2	sheets (12x18-inches each) Reynolds Wrap® Non-Stick Foil
2	pollock, haddock or orange roughy fillets (4 to 6 oz. each), thawed
2	tablespoons sliced green onions
1	package (16 oz.) frozen broccoli, carrots and cauliflower
1/2	teaspoon dried thyme
1/2	teaspoon dried marjoram
1/2	teaspoons salt
1/4	teaspoon pepper
1	tablespoon butter or margarine, cut in pieces
	Lemon juice

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

CENTER one fish fillet on each sheet of Reynolds Wrap Non-Stick Foil with non-stick (dull) side toward food. Top with green onions; place frozen vegetables around fish. Sprinkle fish and vegetables with thyme, marjoram, salt and pepper. Top with margarine.

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

BAKE 18 to 20 minutes on a cookie sheet in oven OR GRILL 10 to 12 minutes in covered grill. Drizzle with lemon juice./span

Number of Servings:

Nutrition Information:
(Per Serving)
calories     307

grams fat     8

% calories from fat     23

milligrams cholesterol     109

milligrams sodium     845

grams carbohydrates     14

grams fiber     6

grams protein     44

grams sugar     6