2 tbsp. butter
1 tbsp. lemon juice
1/8 tsp. dried dill weed
2 pieces flounder fillets
4 slices onion
1 med. potato, pared and cut into strips
1 med. carrot, cut into 1/8 inch slices
1/2 c. frozen 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 onion. Arrange potato and carrot 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.