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