FOIL WRAPPED FISH AND JULIENNE
1 lb. unbreaded fish fillets, thawed if frozen
2 c. assorted vegetables, cut into strips (zucchini, carrots, green and red peppers)
2 tbsp. butter
1 tsp. lemon juice
1/2 tsp. seasoned salt
1/2 tsp. marjoram
1/4 tsp. garlic powder
Place 1/2 pound fish fillets on heavy duty foil. Arrange 1 cup vegetables around fish. Top fish and vegetables with 1 tablespoon butter, 1/2 teaspoon lemon juice, 1/4 teaspoon each seasoned salt and marjoram and 1/8 teaspoon garlic powder.
Seal foil securely. Repeat process with remaining ingredients. Bake at 375 degrees or grill 4 inches from heat source 25 minutes or until fish flakes easily with a fork. Makes 2 servings.
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