Garden Fish FilletWhen 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.

Serves 4.

*Recipe and image courtesy of NAPS.*