Easy Fish And Vegetable Packets Recipes

FISH & VEGETABLE PACKETS

Steps:

• Preheat oven to 450°. In a small bowl, combine carrots, snow peas and green onions. Cut parchment paper or heavy-duty foil into four 18x12-in. pieces; place a fish fillet off center on each. Drizzle with lemon juice and top with carrot mixture. Sprinkle with seasonings; dot with butter., Fold parchment paper over fish. Bring edges of paper together on all sides and crimp to seal, forming packets. Place on baking sheets., Bake 10-15 minutes or until fish just begins to flake easily with a fork. Open packets carefully to allow steam to escape.

FISH AND VEGETABLE FOIL PACKETS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Cut 4 squares of aluminum foil.
• Place 1/2 cup zucchini in the center of 1 piece of foil. Add 1/4 cup potatoes and 1 cod fillet; season with salt and pepper. Layer with 1/4 of the onion slices, 1/4 cup tomatoes, and 1/4 of the basil. Fold foil over vegetables, crimp edges to seal tightly, and place on a baking sheet. Repeat to make remaining packets.
• Bake in the preheated oven until vegetables are tender and fish flakes easily with a fork, about 20 minutes.

EASY FISH AND VEGETABLE PACKETS

Steps:

• 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.
• Fold up sides of foil to make a tent; fold top edges to seal. Fold in sides, making a packet; fold to seal. Place packets on ungreased cookie sheet.
• Bake about 20 minutes or until vegetables are crisp-tender and fish flakes easily with fork.

ITALIAN FISH AND VEGGIE POCKETS

Steps:

• Special equipment: 4 large sheets of aluminum foil or parchment paper
• Preheat the oven to 350 degrees F. In a small bowl mix together the lemon zest, salt, and pepper. Set aside.
• Lay out the 4 sheets of aluminum foil. Place 1/4 of the sugar snap peas, 1/4 of the yellow bell peppers, and 1/4 of the orange bell peppers on each sheet of foil. Over each pile of vegetables drizzle 2 tablespoons of white wine, 1 tablespoon of lemon juice, and 1 teaspoon of olive oil. Sprinkle with salt and pepper and gently toss.
• Top each pile of seasoned vegetables with a piece of fish. Sprinkle the fish with some of the reserved lemon zest mixture. Top each fish with 2 slices of lemon.
• Fold up the foil into an air-tight packet. Place the foil packets in the oven and bake for 15 to 18 minutes depending on the thickness of the fish. Sprinkle the fish with mint just before serving.

GARDEN FISH PACKETS

Steps:

• Drizzle the butter over eight pieces of heavy-duty foil (about 18x12 in.). Cut fish into eight portions; place one portion on each piece of foil. Sprinkle all with seasoned salt and lemon-pepper. Top with vegetables and cheese. , Loosely wrap foil around fish; seal top and sides. Place in two ungreased 15x10x1-in. baking pan. Bake at 350° for 23-25 minutes or until fish flakes easily with a fork. Carefully open foil; transfer fish and vegetables to serving plates.

EASY FISH AND VEGETABLE PACKETS

Steps:

• 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 VegetableFrom "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

EASY FISH AND VEGETABLE PACKETS

Steps:

• 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. 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. Place packets on cookie sheet. Bake about 40 minutes or until vegetables are crisp-tender and fish flakes easily with fork.1 Serving: Calories 140 (Calories from Fat 20) Fat 2g (Saturated 1g) Cholesterol 40mg Sodium 380mg Carbohydrate 7g (Dietary Fiber 1g) Protein 25g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.