Orange Roughy with Vegetables

Yield: Makes 5 to 6 servings

Ingredients

1 Reynolds Hot Bags Foil Bag, large size

3 cups fresh or 1 pkg (16 oz) frozen cut green beans or 1 can (14 1/2 oz) drained

1 medium red bell pepper, chopped

2 lbs. orange roughy or cod fillets (3/4-inch thick), cut into pieces

1 1/2 teaspoons dried Italian seasoning

1 teaspoon garlic salt

1/2 cup zesty Italian salad dressing

Directions:

Preheat grill to medium-high or oven to 450 F.

Open foil bag. Spray inside of foil bag with nonstick cooking spray. Arrange green beans and red pepper in foil bag in an even layer. Sprinkle fish with Italian seasoning and garlic salt; place on top of vegetables. Spoon salad dressing over fish and vegetables.

To seal, double fold open end of foil bag. Place foil bag in a 1-inch deep pan.

To cook, slide foil bag onto grill or leave foil bag in supporting pan and place in oven.

Grill 15 to 17 minutes in covered grill or bake 23 to 28 minutes in supporting pan in oven.

Use oven mitts to cut open foil bag with a sharp knife. Carefully fold back top of foil bag allowing steam to escape.

Source: Reynolds

Please note that some ingredients and brands may not be available in every store.

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