Dilled Fish and Garden Vegetables

Dilled Fish and Garden Vegetables

1 lemon, thinly sliced

4 halibut, pollock, cod or rockfish fillets, thawed if frozen
1/2 small zucchini, cut in thin strips

1/2 small yellow squash, cut in thin strips

1 medium carrot, cut in thin strips

1 medium onion, cut in thin wedges

1 teaspoon dried dill weed

Preheat oven to 450° F. or grill to medium-high.

This dish can be cooked on an 12-by-18-inch heavy-duty aluminum foil. Use one piece of foil for each steak. Center lemon slices on sheet.

Place fish on lemon slices and sprinkle with salt and pepper. Top with zucchini, yellow squash, carrot and onion. Sprinkle dill weed over all. Fold foil carefully over fish and vegetables.

Bake 15 to 18 minutes on cookie sheet in oven or 8 to 10 minutes on grill.

Fish may also be baked in oven in regular baking dish with lid.

Makes four servings.

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