Lighten up supper with some fish


(NAPS)—When you want a delicious, healthy meal, and timing is tight—go fish! Garden Fish Fillet balances the delicate flavors of fish, fresh herbs, carrots and grapes. A generous grating of  nutty Jarlsberg cheese adds a tasty touch to this simple supper. Cleanup is quick and easy, too.

Garden Fish Fillet

(Serves 4)

               4             4-ounce pieces boneless white fish fillets

               1             tablespoon olive oil

               4             tablespoons chopped fresh herbs (dill, tarragon, chives, parsley)

               2             cups shredded carrots

               1             cup halved seedless green grapes

               1             cup (4 ounces) grated Jarlsberg cheese

               4             lemon slices

Preheat oven to 425°. Coat fillet pieces with olive oil; arrange in a foil-lined, oven-proof baking dish. Mix together herbs, carrots, grapes and cheese. Divide mixture into equal portions to cover each fillet, then top each with a lemon slice. Cover dish tightly with foil and bake 20 minutes. Let stand 5 minutes, covered, before serving. If desired, drizzle with a simple lemon vinaigrette and a few grindings of fresh black pepper. Serve with steamed, lightly buttered asparagus and baby red potatoes.


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