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Easy Fish and Vegetable Packets

4 frozen lean fish fillets (about 1 pound)
16 ounces frozen broccoli, cauliflower and carrots -- (1 package)
1 tablespoon snipped fresh dill weed OR 1 teaspoon dried dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
4 tablespoons dry white wine


Heat oven to 450. Place each frozen fish fillet on 12-inch square of aluminum foil. Top each fish fillet with one-fourth of the vegetables; sprinkle with dill weed, salt and pepper. Pour 1 tablespoon wine over each.

Fold up sides of foil to make tent; fold top edges over to seal. Fold in sides, making a packet; fold to seal. Place packets on cookie sheet. Bake about 40 minutes or until vegetables are crisp-tender and fish flakes easily with fork.


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