Ingredients:
2 (4 -6 ounce) haddock fillets, thawed or 2 (4 -6 ounce) pollock fillets or 2 (4 -6 ounce) orange roughy fillets, thawed
2 tablespoons green onions, sliced
1 (16 ounce) packages frozen broccoli, carrots and cauliflower or 2 cups leftover cooked vegetables
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter, cut in pieces
lemon juice or fresh lemon wedges, to taste
Directions:
Cut two sheets of heavy-duty foil paper 12″ x 18″.
Preheat oven to 450 degrees Fahrenheit or preheat barbecue grill to medium-high.
Spray each piece of foil paper with nonstick spray or lightly oil.
Center one fish fillet on each sheet of foil paper.
Divide green onions and top each fillet.
Divide frozen veggies, or precooked leftover veggies, and place around fillet. Add one ice cube to each packet if using leftover cooked veggies to prevent drying.
Sprinkle both packets of fillets and veggies with seasonings to taste.
Top each packet with bits of butter.
Bring up the foil paper sides. Double fold the top and ends to seal the packets, leaving room for heat circulation inside.
Bake packets for 18 to 20 minutes on a cookie sheet in the preheated oven. Or, grill 10 to 12 minutes in a covered grill.
Drizzle with lemon juice or serve lemon wedges on the side.
Servings: 2
Time preparation: 10 min.
Time total: 25 min.