4 fish fillets about 4 oz. ea.
1 salt and pepper
1 tablespoon orange juice
2 teaspoon prepared horseradish
1 large tomato, peeled, seeded
1 and chopped
2 tablespoon chopped onion
1/2 cup mixed sweet pepper strips
1 small carrot, julienned
1 minced fresh parsley
Fish cooked in a packet requires no added fat and is sure to be moist. Serve with steamed zucchini and sliced tomatoes for a tasty low-calorie supper.
Cut four 12-inch squares of foil; fold diagonally in half and open. Place each fillet on one half of foil. Season with salt and pepper to taste. Mix orange juice with horseradish; spoon over fillets. Sprinkle evenly with tomato and onion. Surround each fillet with sweet pepper strips and carrots. Bring edges of foil together to form triangle and seal tightly. Bake on baking sheet in 450 F (230 C) oven for 10 to 15 minutes (depending on thickness of fillets) or until fish is opaque and flakes easily when tested with fork. Garnish with parsley.
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