Serves: 2
Total Calories: 68
1. Heat oven to 450°.
2. Place each frozen fish fillet on 12-inch square of aluminum foil. Top each fillet with 1 cup of the vegetables. Sprinkle with dill weed, salt and pepper. Pour 1 tablespoon 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.
3. Place packets on cookie sheet. Bake about 35 minutes or until vegetables are crisp-tender and fish flakes easily with fork.
1 Serving: Calories 170 (Calories from Fat 20) Fat 2g (Saturated 1g) Cholesterol 90mg Sodium 460mg Carbohydrate 7g (Dietary Fiber 3g) Protein 24g % Daily Value: Vitamin A 54% Vitamin C 26% Calcium 6% Iron 6% Diet Exchanges: 4 1/2 Very Lean Meat, 1 Vegetable
From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Easy Fish and Vegetable Packets recipe is from the Betty Crocker's Cooking for Two Cookbook. Download this Cookbook today.
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