From Paulette Vickery's Recipe Collection
WW: FLORINTEEN ORANGE RUFFY
fish, main dish, vegetables
18 each grape tomatoes, halved
8 each scallions, sliced
1/4 cup fresh lemon juice
3 cup sliced mushrooms
3 teaspoon minced garlic, in a jar
1 pkg spinach, 10oz
2 tablespoon minced dill
1/4 teaspoon salt
6 each orange ruffy fillets, 6oz
12 each lemon slices
Preheat oven to 425 degrees. In a medium bowl combine tomatoes, scallions, and lemon juice. Spray a large nonstick skillet and heat. Add mushrooms and garlic, cooking stirring constantly, until tender, about 5 minutes. Remove from heat, and stir in thawed, drained spinach, dill, and salt. Divide the spinach mixture among 6 double layers of foil. Place 1 piece of fish on top of each spinach mound. Top with the tomato mixture, and the lemon slices. Make packets by bringing the 2 sides of the foil up to meet in the center, and folding the edges over, then folding the edges of each end together. Allowing room for the packet to expand crimp the edges. Place the packets on a baking sheet and bake until the fish is opaque, 15-20 minutes. Per serving: calories 182, total fat 9 G, saturated fat 0 G, cholesterol 23 MG, sodium 203 MG, carbohydrate 9 G, fiber 2, protein 20 G, calcium 79 MG, points 4.
Yield: 6 servings
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