Easy Fish And Veggie Packets Recipes

Steps:

• Preheat oven to 450°. In a small bowl, combine carrots, snow peas and green onions. Cut parchment paper or heavy-duty foil into four 18x12-in. pieces; place a fish fillet off center on each. Drizzle with lemon juice and top with carrot mixture. Sprinkle with seasonings; dot with butter., Fold parchment paper over fish. Bring edges of paper together on all sides and crimp to seal, forming packets. Place on baking sheets., Bake 10-15 minutes or until fish just begins to flake easily with a fork. Open packets carefully to allow steam to escape.

Steps:

• Special equipment: 4 large sheets of aluminum foil or parchment paper
• Preheat the oven to 350 degrees F. In a small bowl mix together the lemon zest, salt, and pepper. Set aside.
• Lay out the 4 sheets of aluminum foil. Place 1/4 of the sugar snap peas, 1/4 of the yellow bell peppers, and 1/4 of the orange bell peppers on each sheet of foil. Over each pile of vegetables drizzle 2 tablespoons of white wine, 1 tablespoon of lemon juice, and 1 teaspoon of olive oil. Sprinkle with salt and pepper and gently toss.
• Top each pile of seasoned vegetables with a piece of fish. Sprinkle the fish with some of the reserved lemon zest mixture. Top each fish with 2 slices of lemon.
• Fold up the foil into an air-tight packet. Place the foil packets in the oven and bake for 15 to 18 minutes depending on the thickness of the fish. Sprinkle the fish with mint just before serving.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Cut 4 squares of aluminum foil.
• Place 1/2 cup zucchini in the center of 1 piece of foil. Add 1/4 cup potatoes and 1 cod fillet; season with salt and pepper. Layer with 1/4 of the onion slices, 1/4 cup tomatoes, and 1/4 of the basil. Fold foil over vegetables, crimp edges to seal tightly, and place on a baking sheet. Repeat to make remaining packets.
• Bake in the preheated oven until vegetables are tender and fish flakes easily with a fork, about 20 minutes.

Steps:

• 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.

Steps:

• 1. Heat oven to 450°. Place each fish fillet on 12-inch square of aluminumfoil. Top each fish fillet with one-fourth of the vegetables.Sprinkle with dill weed, salt and pepper. Drizzle 1 tablespoonwine over each mound of vegetables.2. Fold foil over fish and vegetables so edges meet. Seal edges, makingtight 1/2-inch fold fold again. Allow space on sides for circulationand expansion. Place packets on ungreased cookie sheet.3. Bake about 20 minutes or until vegetables are crisp-tender andfish flakes easily with fork. Place packets on plates. Cut large ×across top of each packet fold back foil.1 PACKET: Calories 130 (Calories from Fat 20) Fat 2g (Saturated 0g) Cholesterol 60mg:Sodium 420mg Carbohydrate 6g (Dietary Fiber 3g) Protein 24g • % Daily Value: Vitamin A 62%:Vitamin C 30% Calcium 6% Iron 4% • Exchanges: 3 Very Lean Meat, 1 Vegetable •Carbohydrate Choices: 1/2together timeColor a tablecloth. Cover your table withbrown paper or butcher paper, get out thecrayons or markers and let the kids drawtheir neighborhood, complete with yourhouse, yard, school, pets, friends, streetsand other buildings or things they notice.