Baked Fish Recipes (3) - Delicious And Healthy Foil Baked Fish With Veggies.

4 fish fillets
1 cup green beans
1 cup yellow squash
1 teaspoon dill
1 tablespoon olive oil
1 lime


Brush each fillet with olive oil and season with salt and pepper.

Sprinkle with dill and place on a sheet of aluminum foil.

Add 1/4 cup of beans and squash to the foil and squeeze a bit of lime juice.

Repeat with each fillet in their own separate foil.

Carefully wrap the fish and veggies with the foil and close into a tight packet.

Cook on a baking sheet for 15 minutes at 350 degrees.

Makes 4 Servings -- Find it here

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Mediterranean Baked Fish

1 pkg. (1 lb.) frozen cod fillets, thawed (Do not separate fillets.)
2 medium zucchini, sliced
1 can (14-1/2 oz.) stewed tomatoes, drained
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1/2 cup ATHENOS Crumbled Feta Cheese with Lemon, Garlic & Oregano
1 lemon, cut into 4 wedges

1. Preheat oven to 400°F. Cut opened package of fish into 4 equal pieces.
2. Mix zucchini and tomatoes in 9-inch square baking dish; top with fish. Spoon 1 Tbsp. of the dressing over each piece of fish.3. Bake 15 minutes; sprinkle with cheese. Bake an additional 8 to 12 minutes or until fish flakes easily with fork. Serve with lemon wedges.

* Substitute any mild-flavored white fish, such as haddock, sole, whitefish or halibut, for the cod.

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Chili-Rubbed Tilapia with Asparagus & Lemon
2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces
2 tablespoons chili powder
1/2 teaspoon garlic, powder
1/2 teaspoon salt, divided
1 pound tilapia, Pacific sole or other firm white fish fillets
2 tablespoons extra-virgin olive oil
3 tablespoons lemon juice

1. Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover and steam until tender-crisp, about 4 minutes. Transfer to a large plate, spreading out to cool.

2. Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total.

3. Divide among 4 plates. Immediately add lemon juice, the remaining 1/4 teaspoon salt and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes.

4. Serve the asparagus with the fish.

Nutritional Information (4 servings)Per serving: 211 calories; 10 g fat ( 2 g sat , 6 g mono ); 57 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 26 g protein; 4 g fiber; 419 mg sodium; 681 mg potassium.

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Oven Roasted Dover Sole
425
Small amount of EVOO and Salt/Pepper on Sole
Place in hot oven for 5-7 minutes, checking after 5 minutes
Fish should be opaque but not dry. It should flake easily and be light golden around the edges.