Sheet Pan Lemon Parsley Catfish with Carrots & Potatoes

Fast Catfish in Foil

YIELD Makes 4 servings

INGREDIENTS

4 catfish fillets (4 ounces each) 2 cups shredded carrots 6 ounces green beans, ends trimmed (about 60 beans) 8 unpeeled baby red potatoes, unpeeled and quartered Nonstick cooking spray 4 teaspoons lemon juice 2 teaspoons dried parsley flakes 1 teaspoon black pepper

PREPARATION:

1. Preheat oven to 425°F. Place one fillet, skin side down, on each of 4 (12X12-inch) sheets of aluminum foil. Top each fillet with 1/2 cup shredded carrots, 15 green beans and 8 potato quarters.
2. Spray ingredients on each foil square with cooking spray. Sprinkle with 1 teaspoon lemon juice, 1/4 teaspoon pepper and 1/2 teaspoon parsley flakes.
3. Fold foil into packets, sealing securely. Place packets on baking sheet; bake 30 minutes.
4. Remove packets from oven; let stand 5 minutes. Carefully open packets allowing steam to escape. Serve immediately.

This recipe appears in: Southwestern NUTRITIONAL INFORMATION: Sodium 97 mg Protein 22 g Fiber 5 g Carbohydrate 28 g Cholesterol 65 mg Saturated Fat <1 g Total Fat 3 g Calories from Fat 14 % Calories 227 DIETARY EXCHANGE: Vegetable 2 Starch 1 Meat 2