Fish-Vegetable Medley Recipe

Name: Fish-Vegetable Medley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 lb. fish fillets (if large cut into 5 or 6 serving size); 1 tsp. salt; 1/4 tsp. pepper; 1 pkg. (10 oz.) frozen green peas; 1 medium cucumber, cut lengthwise into fourths, then 1-inch pieces; 1 medium stalk celery, cut diagonally; 1 small onion, sliced; 1/2 tsp. salt; 1 Tbsp. lemon juice; 1/4 c. margarine or butter

Servings: persons

1 lb. fish fillets (if large cut into 5 or 6 serving size)
1 tsp. salt
1/4 tsp. pepper
1 pkg. (10 oz.) frozen green peas
1 medium cucumber, cut lengthwise into fourths, then 1-inch pieces
1 medium stalk celery, cut diagonally
1 small onion, sliced
1/2 tsp. salt
1 Tbsp. lemon juice
1/4 c. margarine or butter

1
Preheat oven at 350u00b0.
2
Arrange fish in ungreased oblong baking dish.
3
Sprinkle with 1 teaspoon salt and the pepper.
4
Rinse frozen peas under cold water to separate; drain.
5
Spoon peas, cucumber, celery and onion onto fish; sprinkle with 1/2 teaspoon salt and lemon juice.
6
Dot with margarine.
7
Cover; bake until fish flakes easily with fork, 20 to 30 minutes.
8
Sprinkle with paprika and garnish with lemon wedges if desired.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb. fish fillets (if large cut into 5 or 6 serving size), 1 tsp. salt, 1/4 tsp. pepper, 1 pkg. (10 oz.) frozen green peas, and more.

Yes, Fish-Vegetable Medley falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish-Vegetable Medley

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