2 tbsp. butter, melted
1 tbsp. lemon juice
1/8 tsp. dried dill weed
2 sole of flounder fillets
4 slices onion, 1/4 inch thick
1 med. potato, pared and cut lengthwise into 1/4 inch strips
1 med. carrot, cut into 1/8 inch slices
1/4 c. frozen Italian green beans

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 foil. Drizzle each fillet with a scant tablespoon butter mixture. Top with 2 slices 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.

For four servings: Double all ingredients. Bake 45 to 50 minutes. Any kind of frozen white fish can be used for this recipe.