HERBED FISH AND VEGETABLE PACKETS

4 sheets (12x18-inches each) Reynolds Wrap Release Non-Stick Foil
4 cod, sole or haddock fillets (4 to 6 oz. each), thawed
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
4 teaspoons lemon juice
1 (16 oz.) package frozen broccoli, carrots and cauliflower
1/4 cup chopped green onions
Salt and pepper
2 tablespoons margarine or butter, cut in pieces

Preheat oven to 450 degrees F OR grill to medium-high.

Center one fish fillet on each sheet of Reynolds Wrap Release Non-Stick Foil with non-stick (dull) side toward food. Sprinkle fish with thyme, marjoram and lemon juice. Place frozen vegetables next to fish on each foil sheet. Sprinkle fish and vegetables with green onions, salt and pepper. Top with margarine.

Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

Bake 18 to 22 minutes on a cookie sheet in oven

Or grill 16 to 20 minutes in covered grill.

Number of Servings: 4

Nutrition Information (Per Serving): calories 265, grams fat 7, milligrams cholesterol 94, milligrams sodium 533, grams carbohydrates 9, grams protein 42

Source: Reynolds Kitchen