Download this recipe.

6 frozen fish fillets (about 1 pound)
1 pound frozen broccoli, cauliflower and carrots
1 1/2 tablespoons snipped fresh or 1 teaspoon dried dill weed
3/4 teaspoon salt
3/8 teaspoon pepper
6 tablespoons chicken broth, or dry white wine


Heat oven to 450°. Place each frozen fish fillet on 12-inch square of aluminum foil. Top each fish fillet with one-fourth of the vegetables; sprinkle with dill weed, salt and pepper. Sprinkle 1 tablespoon broth or wine over each. Fold up sides of foil to make tent; fold top edges over to seal. Fold in sides, making a packet; fold to seal. Place packets on cookie sheet. Bake about 40 minutes or until vegetables are crisp-tender and fish flakes easily with fork.