Baked Fish and Vegetables

Name: Baked Fish and Vegetables
Yield: 4 servings
Ingredients: 4 white fish fillets (frozen, or cod or perch 4 oz each); 2 cups frozen mixed vegetables (or other vegetables you have on hand); 1 small onion (diced); 1 teaspoon lemon juice (or fresh lemon, sliced thin); 1 tablespoon parsley flakes, dried (or fresh, chopped); lemon zest (optional); aluminum foil (10x12 inches square)

Source: Simply Good Eating Recipe Cards, Vol. 1, 2000 University of Minnesota Cooperative Extension Service

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Frozen fish is a good option when you need a quick meal. Wrap it up in some foil with vegetables and bake!

Makes

4 servings

Ingredients

4 white fish fillets (frozen, or cod or perch 4 oz each)
2 cups frozen mixed vegetables (or other vegetables you have on hand)
1 small onion (diced)
1 teaspoon lemon juice (or fresh lemon, sliced thin)
1 tablespoon parsley flakes, dried (or fresh, chopped)
lemon zest (optional)
aluminum foil (10x12 inches square)

Directions

Wash hands with soap and water.
Preheat oven to 450 °F.
Separate and place fish fillets in center of each tin foil square.
Combine vegetables and diced onion in bowl and mix. Spoon vegetables around fillets.
Sprinkle with lemon juice, top with lemon slices or add lemon zest.
Top with parsley or other herbs if desired.
Fold ends of tin foil together to form leak-proof seal.
Bake for 20 minutes. Serve.
Refrigerate leftovers.

Notes

Learn more about: Onions Lemons Herbs

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.