Ingredients
8 flounder fillets (3 ounces each)1/4 teaspoon lemon-pepper seasoning1 medium lemon, thinly sliced1 medium zucchini, cut into 1/4-inch slices12 cherry tomatoes, halved1/4 teaspoon dill weed1/4 teaspoon dried basil
Preparation
For each bundle, place 2 fillets on a double thickness of heavy-duty foil (18 in. x 15 in.); sprinkle with lemon-pepper. Top with lemon slices, zucchini and tomatoes. Sprinkle with dill and basil.
Fold foil around fish and seal tightly. Place on a baking sheet. Bake at 425° for 15-20 minutes or until fish flakes easily with a fork.
