2 tbsp. butter, melted
1 tbsp. lemon juice
1/8 tsp. dried dill seed
2 Gorton's Fishmarket fresh frozen sole or flounder fillets
1 med. potato, pared & cut lengthwise into 1/4 inch strips
1 med. carrot, cut into 1/4 inch slices
1/2 c. frozen Italian green beans
4 slices onion (1/4 inch thick)

Heat oven to 425 degrees. Mix butter, lemon juice, and dill weed; reserve. Place each frozen fillet in center of individual piece of heavy-duty aluminum foil, 18 x 12 inches. Drizzle each fillet with a scant tablespoon of butter mixture; top with 2 slices of onion. Arrange potato and carrot on sides of fillets; top with beans. Seal foil tightly; place on ungreased cookie sheet. Bake until fillets flake easily with fork and vegetables are tender, 30 to 35 minutes. Makes 2 servings.