4 lean fish fillets (about 4 oz. each)
1 pkg. (16 oz.) frozen broccoli, cauliflower and carrots, thawed
1 Tbsp. chopped fresh or 1 tsp. dried dill weed
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. chicken broth

Heat oven to 450°. Place each fish fillet on a 12 inch square of aluminum foil. Top each fish fillet with one fourth of the vegetables. Sprinkle with dill weed, salt and pepper. Drizzle 1 Tbsp. chicken broth over each mound of vegetables. Fold up sides of foil to make a tent; fold top edges over to seal. Fold in sides, making a packet; fold to seal. Place packets on ungreased cookie sheet. Bake about 20 minutes or until vegetables are crisp tender and fish flakes easily with fork. This has 7 grams carbohydrates.