Ingredients
1-1/2 pounds haddock or cod fillets, cut into 4 portions4 tablespoons dry white wine2 teaspoons snipped fresh dill or 1 teaspoon dill weed1 teaspoon grated lemon zest1/2 cup julienned carrot1/2 cup julienned zucchini4 tablespoons slivered almonds, toasted4 tablespoons butter
Preparation
Preheat oven to 375°. Place each fillet portion on a piece of parchment or heavy-duty foil (about 12 in. square). Drizzle fillets with wine; sprinkle with dill and lemon zest. Top with carrot, zucchini and almonds; dot with butter. Fold foil or parchment around fish, sealing tightly.
Place packets on a baking sheet. Bake until fish just begins to flake easily with a fork, 10-12 minutes. Open foil carefully to allow steam to escape.
