INGREDIENTS
4 sea bass fillets rinsed and patted dry
2 cups matchstick or shredded carrots
6 oz. green beans, ends trimmed
8 unpeeled baby red potatoes, thinly sliced
Nonstick cooking spray
4 tsp. lemon juice
2 tsp. dried parsley flakes
1 tsp. pepper
DIRECTIONS
Preheat oven to 425 degrees.
Place 1 fillet, skin side down, on each of 4 (12x12 inch) sheets of foil.
Top each fillet with ½ cup of carrot, some green beans and 2 sliced potatoes.
Lightly coat fish and vegetables with cooking spray.
Sprinkle each with 1 tsp. lemon juice, ½ tsp. parsley flakes and ¼ tsp. pepper.
Double-fold sides and ends of foil to seal packets, leaving head space for heat circulation.
Bake 30 minutes or until fish just begins to flake.
Let stand 5 minutes.
Carefully open foil packets, avoid hot steam.
Transfer contents to serving plates.
Serve immediately.
Serves 4.
