Try this Mixed Herb Fish And Vegetables recipe, or contribute your own.
Suggest a better description1.PREHEAT oven to 450F or preheat grill to high. Measure 4 sheets (12 x 18-inches each) Reynolds Wrap? Everyday? Heavy Duty Aluminum Foil 2.CENTER one fish fillet on each foil sheet. Sprinkle with thyme and marjoram. Drizzle with lemon juice. Place frozen vegetables next to fish on foil sheet. Sprinkle fish and vegetables with green onions, salt and pepper. Dot with margarine. 3.WRAP and seal foil to form four packets. 4.BAKE 18 to 22 minutes on a cookie sheet in oven or GRILL 16 to 20 minutes on high in covered grill. Recipe by: Reynolds Metals Company By SuzyWert@aol.com on Jun 13, 1998,
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Serving Size: 1 Serving (144g) | ||
Recipe Makes: 4 | ||
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Calories: 105 | ||
Calories from Fat: 102 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.3g | 15 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 1.7mg | 1 % | |
Sodium 129.1mg | 4 % | |
Potassium 33.7mg | 1 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.3g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 105
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