MUSTARD-DILL FISH FILLETS


4 13" X 10" sheets aluminum foil

1 lemon; thinly sliced

4 skinless fish fillets (about 1 lb); cut 1/2-inch thick

1 teaspoon dried dillweed OR

2 tablespoons snipped fresh dillweed

1/2 teaspoon lemon-pepper seasoning

1 tablespoon capers; drained

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1. Fold each sheet of foil in half crosswise. Cut into a heart shape with
the fold running vertically down the center. Open each heart to lie flat.

2. Arrange lemon slices in the center of one side of each heart. Place fish
fillets over lemon slices. Sprinkle evenly with dill, lemon pepper and
capers.

3. Fold the foil over the fish. Beginning at the top of each heart, make a
series of tight, overlapping folds to seal the packages. Place packages on
baking sheet. Bake in a 400 degree oven about 12 minutes or until fish
flakes easily with a fork.

* NOTE: Lemon slices provide a natural baking rack for the fish fillets and
permeate them with a citrusy tang.

** CHEF'S NOTE: Parchment paper may be substituted for aluminum foil.

Yields 4 servings

CALORIES: 85; PROTEIN: 18g; FAT: 1g; CARBS: 1g; CHOL: 43mg; FIBER: 0g;
SODIUM: 235mg.
