This is for Fran, Upstate New York and others looking for recipes for Lent. We are a family that likes seafood. Here is how I often fix fish filets. I have used bass, catfish, perch, crappi and blue gill most often, but any filet will work in this recipe. You can also use a variety of fresh or frozen vegetables, depending what you have on hand and like. Precise measurements are not needed in this recipe
Robbie In.

Fish And Vegetable Bake
6 - 8 fillets

5 – 6 cups of vegetables - Vegetables that I have used include; thinly sliced potatoes, small chunks of cauliflower, broccoli, turnips, celery, carrots, peppers (green, red, or yellow), mushrooms and onions.

Juice of one large lemon - about 4 Tablespoons

2 Tablespoons Low fat Italian dressing.

1 – 2 teaspoons of your favorite spices, such as basil. Oregano pepper, Garlic powder, thyme or Cajun seasoning

Spray 9 X 13 baking pan with non stick cooking spray. Evenly distribute the vegetables in the pan, placing the filets on top of the vegetables. Drizzle lemon juice and Italian dressing over the filets and vegetables. Sprinkle herbs on top. Cover pan with foil and tightly seal around the pan. I spray the foil to insure that it will not stick to the vegetables and fish. Bake at 350 degrees for about 45 minutes. If your filets are very thick, you may need to bake longer. Vegetables should be tender and fish should flake.

Note: some people like to drizzle 2 Tablespoons butter over the fish and vegetables. You can also drizzle wine.
Robbie In

http://www.nancyskitchen