Name: Mixed Herb Fish And Vegetables
Ingredients: 4 Orange roughy fillets; Sole Or Flounder--; ; (4 To 6 Oz. Each); 1/2 ts Dried thyme; 1/2 ts Dried marjoram; 4 ts Lemon juice; 16 oz Frozen Broccoli; Carrots And; ; cauliflower mix; 4 tb Green onions; chopped; Salt and pepper to taste; 2 tb Margarine or butter

CATEGORY	CUISINE	TAG	YIELD
		Spring, To send to , Winter	4	servings

INGREDIENTS

4		Orange roughy fillets
		Sole Or Flounder–
		; (4 To 6 Oz. Each)
1/2	ts	Dried thyme
1/2	ts	Dried marjoram
4	ts	Lemon juice
16	oz	Frozen Broccoli; Carrots And
		; cauliflower mix
4	tb	Green onions; chopped
		Salt and pepper to taste
2	tb	Margarine or butter

INSTRUCTIONS

1.PREHEAT oven to 450°F 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, converted by MM_Buster v2.0l.

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