Best Lemon Infused Fish And Vegetables Recipes

LEMONY FISH OVER VEGETABLES AND RICE

Lemony Fish over Vegetables and Rice image

You're minutes away from a lemony, light and refreshing meal in a skillet.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

1 package (6.2 ounces) fried rice (rice and vermicelli mix with almonds and Oriental seasonings)
2 tablespoons margarine or butter
2 cups water
1/2 teaspoon grated lemon peel
1 bag (1 pound) frozen corn, broccoli and red peppers
1 pound mild-flavored fish fillets, about 1/2 inch thick
1/2 teaspoon lemon-pepper seasoning
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley

Steps:

In 12-inch nonstick skillet, cook rice and margarine over medium heat 2 to 3 minutes, stirring occasionally, until rice is golden brown. Stir in water, seasoning packet from rice mix and lemon peel. Heat to boiling; reduce heat. Cover and simmer 10 minutes.
Stir in vegetables. Heat to boiling, stirring occasionally. Cut fish into 4 serving pieces; arrange on rice mixture. Sprinkle fish with lemon-pepper seasoning; drizzle with lemon juice. Reduce heat. Cover and simmer 8 to 10 minutes or until fish flakes easily with fork and vegetables are tender. Sprinkle with parsley.

Nutrition Facts : Calories 230, Carbohydrate 22 g, Cholesterol 55 mg, Fiber 3 g, Protein 23 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 330 mg

LEMON-INFUSED FISH AND VEGETABLES

Lemon-Infused Fish and Vegetables image

Steaming fish with veggies in individual packages is not only healthy, it makes assembly and cleanup a breeze. You can use foil in place of the parchment paper. Orlando Sentinel, 2/2010. I like to add herbs to this; dill if cooking salmon, other fresh herbs if using a white fish. This is a very basic recipe you can customize to your individual tastes and it is very low in calories, fat, and sodium.

Provided by Epi Curious

Categories Very Low Carbs

Time 25m

Yield 4 packets, 4 serving(s)

Number Of Ingredients 6

Ingredients

1 lemon, sliced very thin
24 ounces salmon fillets (4 fillets, can substitute white fish)
12 ounces asparagus, chopped (can sub other veggies like zucchini, red bell pepper, mushrooms, or combine all of these for variety)
1 tablespoon extra virgin olive oil
2 tablespoons lemon juice
1/2 teaspoon salt

Steps:

Heat oven to 425 degrees. Tear four lengths of parchment paper or foil, each about 18 inches long. Fold each length across in half; unfold. Divide lemon slices among parchment pieces, piecing them in a row; top with fish. Place vegetables beside the fish.
Whisk together the olive oil, lemon juice and salt; drizzle over the fish. Crimp or fold over the edges to form sealed packets. Place packets on two baking sheets.
Bake until the packets are puffed and fish is cooked through, 12-15 minutes. transfer packets to serving plates. Cut the top of the packets open carefully (to avoid the escaping steam). Serve.

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