Ingredients
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2 (4 -6 ounce) pollock fillets or 2 (4 -6 ounce) orange roughy fillets, thawed
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2 tablespoons green onions, sliced
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1 (16 ounce) package frozen broccoli, carrots and cauliflower or 2 cups leftover cooked vegetables
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1/2 teaspoon dried thyme
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1/2 teaspoon dried marjoram
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 tablespoon butter, cut in pieces
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lemon juice or fresh lemon wedge, to taste
Instructions
- Cut two sheets of heavy-duty foil paper 12" x 18".
- Preheat oven to 450 degrees Fahrenheit or preheat barbecue grill to medium-high.
- Spray each piece of foil paper with nonstick spray or lightly oil.
- Center one fish fillet on each sheet of foil paper.
- Divide green onions and top each fillet.
- Divide frozen veggies, or precooked leftover veggies, and place around fillet. Add one ice cube to each packet if using leftover cooked veggies to prevent drying.
- Sprinkle both packets of fillets and veggies with seasonings to taste.
- Top each packet with bits of butter.
- Bring up the foil paper sides. Double fold the top and ends to seal the packets, leaving room for heat circulation inside.
- Bake packets for 18 to 20 minutes on a cookie sheet in the preheated oven. Or, grill 10 to 12 minutes in a covered grill.
- Drizzle with lemon juice or serve lemon wedges on the side.