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Ingredients30 m servings 207
Original recipe yields 4 servings (4 fillets)
- Preheat the oven to 450 degrees F (230 degrees C).
- Create aluminum foil packets for each fillet. Place fish into the individual foil packets and place carrots and celery on top of each fillet. Divide vermouth and butter evenly between each pouch. Seal each foil packet and place on a baking sheet.
- Bake in the preheated oven until fish fillets flake easily with a fork, 15 to 20 minutes.
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- Cook's Note:
- You can substitute a dry white wine for the vermouth. Buying julienned vegetables at the store will significantly cut down on prep time.
Per Serving: 207 calories; 7.4 8.5 24 56 123 Full nutrition