Fish - Veggie Bake

By rainmaker

Ingredients

• 1 lb. fresh or frozen salmon, orange roughy, cod, flounder or sea bass fillets, about 3/4 inch thick.
• 2 cups thinly sliced carrots
• 2 cups sliced fresh mushrooms
• 1/2 cup sliced green onions
• 2 tsp. grated orange peel
• 2 tsp. snipped fresh oregano or 1/2 tsp. dried oregano, crushed
• 4 cloves garlic, halved
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 4 tsp. olive oil
• Salt
• Pepper
• 2 medium oranges, thinly sliced

Details

Servings 4
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

1. Thaw fish, if frozen. Rinse fish; pat dry. Cut into four serving-size pieces.
2. In a small saucepan cover and cook carrots in a small amount of boiling water for 2 minutes. Drain and set aside.
3. Tear off four 24-inch pieces of 18-inch-wide heavy foil. Fold each in half to make four 18x12-inch rectangles.
4. In a large bowl combine carrots, mushrooms, green onions, orange peel, oregano, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss gently.
5. Divide vegetables among foil. Add fish. Drizzle with oil; sprinkle with salt and pepper. Top with orange slices and if desired oregano sprigs. Bring together two opposite edges of foil; seal with a double fold. Fold remaining ends to enclose food, allowing space for steam. Place in a single layer on a baking pan.
6. Bake in 350 degrees oven about 30 minutes or until carrots are tender and fish flakes easily with a fork. Open packets slowly to allow steam to escape. Makes 4 servings.