Dilled Fish and Vegetable Packets

This is adapted from a "Taste of Home Light and Tasty" published recipe. The original called for fresh dill but I never have it on hand. Try using some lemon with this too! Goes good with brown rice or mashed potatoes.

• Ready In: 35 mins
• Serves: 2

Ingredients

• 10  ounces  tilapia fillets
• 1  cup snow peas, in pod (6 oz)
• 1  cup  baby carrots, sliced thin lengthwise (6 oz)
• 1  green onion, thinly sliced
• 2  tablespoons white wine or 2  tablespoons chicken broth
• 2  tablespoons  fat-free margarine
• 2  teaspoons  fresh minced garlic
• 2 -4  teaspoons dried dill
•  salt and pepper, to taste

Directions

1. Prepare 2 18” squares of heavy duty foil by spraying lightly with non-stick spray. Arrange each fillet on a foil square. Sprinkle with salt and pepper.
2. Combine the peas, carrots, onion, dill, and garlic, and divide between the two foil squares, spooning over fish. Drizzle each with white wine or broth.
3. Fold foil into pockets, crimping to seal.
4. Bake at 400 degrees for 20-25 minutes, until fish flakes easily and vegetables are crisp-tender.