Steamed Fish with Fennel Recipe

Fennel and fish are a classic pairing in this healthy and delicious dinner.

INGREDIENTS

• 1 bulb fennel, cored and thinly sliced
• 2 cloves garlic, thinly sliced
• 1 jarred roasted red pepper, sliced
• 1 cup matchstick carrots
• 2 tbsp finely chopped fresh thyme
• 1 tbsp lemon zest
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 lb white-flesh fish fillets, patted dry
• 4 slices lemon


INSTRUCTIONS

1. Toss together fennel, garlic, red pepper, carrots, thyme, lemon zest, salt and pepper.

2. Transfer vegetable mixture, fish fillets and lemon slices to Microwavable Meal Prep Bag. Vacuum-seal in bag as per FoodSaver® vacuum appliance guidelines. Freeze for up to 3 months.

3. When ready to cook, place bag printed side down in microwave oven. Microwave for 8 to 10 minutes. (While cooking, the bag may slowly inflate and deflate. A vent in the bag will allow steam to escape and a slight whistling sound may be heard.)

4. Wait for 30 to 60 seconds before opening carefully.

Tip:Drizzle with olive oil and garnish with fennel fronds if desired.

NUTRITION FACTS

Per 1/4 recipe
Calories 150
Total Fat 2.5g
Saturated Fat 1g
Cholesterol 50mg
Sodium 410mg
Carbohydrate 9g
Dietary Fiber 3g
Total Sugars 2g
Protein 24g
Vitamin D 3.1mcg
Calcium 65mg
Iron 1.4mg
Potassium 690mg

NUTRITION CLAIMS

✔ Low in fat
✔ Low in saturated fa
✔ Good source of potassium