Lime-Scented Fish Fillets

Ingredients:

• 1 TBS olive oil
• 1 cup grated carrots
• 5 oz fresh baby spinach
• 1/4 cup rice wine
• 1 tsp grated lime zest
• 3 TBS fresh lime juice
• 1 tsp grated fresh ginger
• 2 6-oz. fish fillets (tilapia or other mild white fish)
• Freshly ground black pepper

Preheat oven to 400°

Heat oil in large nonstick skillet over medium-high heat. Add carrots and sauté just until tender. Add spinach and sauté until spinach wilts (2-3 minutes). Combine rice wine, lime zest, lime juice, and ginger in small bowl.

Fold two sheets of heavy-duty foil (16x12 inch) in half lengthwise. Open foil; place half of the carrot and spinach mixture in the center of each foil sheet. Top each with one fillet, and drizzle rice wine mixture evenly over fillets; sprinkle with black pepper. Fold foil over fillets; tightly seal edges, and place packets in a single layer on a baking sheet. Bake at 400 degrees for 20 minutes, or until fish flakes easily when tested. 2 servings.