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
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.
*Recipe and image courtesy of NAPS.*