I promised Rhiannon the recipe to the yummy and very EASY Garden Fish Packets I make. I got the original recipe from the Dinner on a Dime Taste of Home cookbook. Here is my new improved version of it:
3 T. butter, melted
3 lbs. frozen cod or haddock filet’s (flounder or whiting also works)
3/4 t. lemon-pepper seasoning
2 medium tomatoes, thinly sliced
2 medium green peppers, thinly sliced
1/2 c. thinly sliced green onions
2 c. (8 oz) shredded part-skim mozzarella cheese
1. Drizzle the butter over eight pieces of heavy duty foil (about 18 in x 12 in). Cut thawed fish into eight portions; place one portion on each piece of foil. Sprinkle with lemon-pepper seasoning. Top with vegetables and cheese.
2. Loosely wrap foil around the fish; seal the top and sides. Place in ungreased baking pans. Bake at 350 for 23-25 minutes or until fish flakes easily with a fork. Carefully open foil; transfer fish and vegetables to serving plates.
Yield: 8 servings
As for the rice, I use Uncle Ben’s instant rice. Instead of using butter and salt to flavor it, I boil it with chicken bouillon cubes instead.
After all is done, just slide the fish and veges on top of the rice.