| Ingredients | |
|---|---|
| 1 package (10 ounces) frozen broccoli spears | |
| 1 1b. frozen fish fillets, thawed | |
| 1 tablespoon lemon juice | |
| ------ | |
| Dill Sauce (recipe follows) | |
| ------ | |
| 1 cup Bisquick baking mix | |
| 1/4 cup cold water | |
| 1 tablespoon margarine or butter, softened | |
| 1 tablespoon grated Parmesan cheese | |
Directions |
|
|---|---|
| - Heat oven to 350 degrees. Cook broccoli as directed on package; drain. Pat fish fillets dry; arrange lengthwise in ungreased rectangular baking dish, 12 x 71/2 x 2 inches. Sprinkle with lemon juice. Arrange broccoli spears crosswise on fish. Prepare Dill Sauce, pour over broccoli. | |
| - Mix baking mix and water until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into a ball on floured cloth-covered board. Knead 5 times. Roll dough into rectangle, 8 x 5 inches. Cut crosswise into 4 equal strips. Place lengthwise on broccoli. Brush with margarine; sprinkle with cheese. Bake until fish flakes easily with fork, about 25 minutes. 4 servings. | |
| Dill Sauce |
| 2 tablespoons margarine or butter |
| 2 tablespoons Bisquick baking mix |
| 3/4 teaspoon dried dill weed |
| 1/4 teaspoon salt |
| 1/8 teaspoon pepper |
| 1 cup milk |
- Heat margarine in 1-quart. saucepan over low heat until melted. Stir in baking mix, dill weed, salt, and pepper. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. |
| Vitamin A | 40% |
| Vitamin C | 4% |
| Calcium | 48% |
| Iron | 32% |
