2 tbsp. butter, melted
1 tbsp. lemon juice
1/8 tsp. dried dill weed
2 fish market fresh or frozen fillets of sole or flounder
4 slices onion (1/4 inch) thick
1 med. potato, pared & cut lengthwise into 1/4 inch strips
1 med. carrot, cut into 1/8 inch slices
1/2 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 aluminum foil (18 x 12 inches). Drizzle each fillet with a scant tablespoon butter mixture; top with 2 slices of onion. Arrange potato and carrots on sides of fillet. 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. 2 servings. To double - bake 40 to 45 minutes.