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Categories:Viewed: 98 - Published at: 8 years ago
Ingredients
- 2 Tbsp. butter or margarine, melted
- 1 Tbsp. lemon juice
- 1/8 tsp. dried dill weed
- 2 frozen sole or flounder fillets
- 4 slices onion (1/4-inch thick)
- 1 medium potato, pared and cut lengthwise into 1/4-inch strips
- 1 medium carrot, cut into 1/8-inch slices
- 1/2 c. frozen Italian green beans
Method
- Heat oven to 425°.
- Mix margarine and lemon juice and dill weed; reserve.
- Place each frozen fillet in center of individual piece of heavy-duty aluminum foil (spray with Pam).
- Drizzle each fillet with a scant tablespoon margarine mixture.
- Top with 2 slices onion.
- Arrange potato and carrot on sides and fill top with beans.
- Seal foil tightly.
- Place on ungreased cookie sheet. Bake until fillets flake easily with fork and vegetables are tender, 30 to 35 minutes.
- Makes 2 servings.
