YIELD Makes 4 servings
|4||catfish fillets (4 ounces each)|
|2||cups shredded carrots|
|6||ounces green beans, ends trimmed (about 60 beans)|
|8||unpeeled baby red potatoes, unpeeled and quartered|
|Nonstick cooking spray|
|4||teaspoons lemon juice|
|2||teaspoons dried parsley flakes|
|1||teaspoon black pepper|
- Preheat oven to 425°F. Place one fillet, skin side down, on each of 4 (12X12-inch) sheets of aluminum foil. Top each fillet with 1/2 cup shredded carrots, 15 green beans and 8 potato quarters.
- Spray ingredients on each foil square with cooking spray. Sprinkle with 1 teaspoon lemon juice, 1/4 teaspoon pepper and 1/2 teaspoon parsley flakes.
- Fold foil into packets, sealing securely. Place packets on baking sheet; bake 30 minutes.
- Remove packets from oven; let stand 5 minutes. Carefully open packets allowing steam to escape. Serve immediately.
|Saturated Fat||<1 g|
|Total Fat||3 g|
|Calories from Fat||14 %|
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
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