Herbed Fish and Vegetables

Enjoy this herb flavored fish with vegetables that is ready in just 30 minutes – perfect for a dinner.

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  • prep time 30 min
  • total time 30 min
  • ingredients 6
  • servings 4
 

Ingredients

4
(4-oz.) flounder, sole or orange roughy fillets
1
tablespoon chopped fresh thyme or 1/2 teaspoon dried thyme leaves, crushed
8
teaspoons chopped fresh chives or green onion tops
12
very thin lime slices, if desired
1
(1-lb.) pkg. frozen broccoli florets, carrots and cauliflower, thawed
2
teaspoons butter

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Cut four 18x12-inch sheets of heavy-duty foil. Dry flounder fillets with paper towels. Place each fillet in center of sheet of foil. Sprinkle each with thyme and chives; top with lime slices.
  • 2 Spoon vegetables next to each fish fillet. Top each with 1/2 teaspoon butter. Wrap each packet securely with double-fold seals, allowing room for heat expansion. Place on 1 large or 2 small cookie sheets.
  • 3 Bake at 400°F. for 15 to 20 minutes or until fish flakes easily with fork and vegetables are thoroughly heated.
  • 1 Heat oven to 400°F. Cut four 18x12-inch sheets of heavy-duty foil. Dry flounder fillets with paper towels. Place each fillet in center of sheet of foil. Sprinkle each with thyme and chives; top with lime slices.
  • 2 Spoon vegetables next to each fish fillet. Top each with 1/2 teaspoon butter. Wrap each packet securely with double-fold seals, allowing room for heat expansion. Place on 1 large or 2 small cookie sheets.
  • 3 Bake at 400°F. for 15 to 20 minutes or until fish flakes easily with fork and vegetables are thoroughly heated.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
160
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
2g,
2%
),
Cholesterol
60mg
60%;
Sodium
150mg
150%;
Total Carbohydrate
9g
9%
(Dietary Fiber
4g
4%
  Sugars
3g
3%
),
Protein
22g
22%
;
% Daily Value*:
Vitamin A
60%;
Vitamin C
40%;
Calcium
6%;
Iron
6%;
Exchanges:
2 Vegetable; 2 1/2 Very Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.