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Easy Fish and Veggie Packets

Serves: 4

4 PACKETS PREP: 10 MIN COOK: 20 MIN

    4 mild-flavored fish fillets, such as cod filets, flounder, sole or walleye pike (about 4 ounces each)
   1 (16-ounce) bag frozen broccoli, cauliflower, and carrots (or other combination), thawed and drained
   1 tablespoon chopped fresh or teaspoon dried dill weed
   1/2 teaspoon salt
   1/4 teaspoon pepper
   1/4 cup dry white wine or chicken broth

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1. Heat oven to 450°. Place each 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. Drizzle 1 tablespoon wine over each mound of vegetables.

2. Fold foil over fish and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion. Place packets on ungreased cookie sheet.

3. Bake about 20 minutes or until vegetables are crisp-tender and fish flakes easily with fork. Place packets on plates. Cut large X across top of each packet; fold back foil.

1 PACKET: Calories 130 (Calories from Fat 20); Fat 2g (Saturated 0g); Cholesterol 60mg; Sodium 420mg; Carbohydrate 6g (Dietary Fiber 3g); Protein 24g * % Daily Value: Vitamin A 62%; Vitamin C 30%; Calcium 6%; Iron 4% * Exchanges: 3 Very Lean Meat, 1 Vegetable * Carbohydrate Choices: 1/2

Together Time
Color a tablecloth. Cover your table with brown paper or butcher paper, get out the crayons or markers and let the kids draw their neighborhood, complete with your house, yard, school, pets, friends, streets and other buildings or things they notice.

From "Betty Crocker easy family dinners: Simple Recipes and Fun Ideas to Turn Mealtime into Quality Time.-1st Edition" Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.


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