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Baked Fish and Vegetables

Ingredients

4 white fish fillets (frozen, or cod or perch total of 16-20 oz)
16 ounces mixed vegetables (frozen)
1 onion (small, diced)
1 teaspoon lemon juice (or fresh lemon, sliced thin)
1 tablespoon parsley flakes (dried or fresh chopped)
4 aluminum foil (10x12 inches square)

Instructions

  1. Preheat oven to 450 degrees.
  2. Separate and place fish fillets in center of each tin foil square.
  3. Combine frozen vegetables and diced onion in bowl and mix. Spoon vegetables around fillets.
  4. Sprinkle with lemon juice (or top with lemon slice) and add parsley on top. Fold ends of tin foil together to form leak-proof seal.
  5. Bake for 10 minutes. Serve.

Cost

Per recipe: $5.97
Per serving: $1.49

Source

University of Minnesota, Cooperative Extension Service, Simply Good Eating Recipe Cards

Notes

Refrigerate leftovers.

 

Nutrition Facts Panel
Yield
4 servings
Serving size 4 oz. fish and 1/2 cup vegetables
Cooking time
40 minutes
Total time
40 minutes

 


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