2 lb. fresh or thawed fish fillets (about 8 fillets)
1/2 sweet yellow onion, diced
2 cloves garlic, diced
1 medium-small fresh ripe tomato, diced
4 fresh young celery stalks with leaves (the lighter colored, more delicate stalks in the center), diced
1 large or 2 small yellow squash (any type), diced
6-7 thawed frozen, or prepared fresh baby asparagus spears, sliced
1 small red bell pepper, diced
1 small green bell pepper, diced
1 cup fresh carrots or baby carrots, diced
1 large fresh lemon, use 1/2 sliced thin, and the other half to squeeze juice over fish
1/4 cup fish broth, clam juice or chicken broth
1/4 cup Hormel lower-fat bacon pieces (or any brand you prefer)
1 tsp. dried parsley (or equivalent of fresh parsley, chopped)
salt and black pepper, to taste
celery seeds, to taste
paprika, to taste
extra extra virgin olive oil (EVOO)

Preheat oven to 400°F.

Line a deep 16x13-inch baking sheet (or larger) with heavy duty non-stick aluminum foil. You can use two baking pans if necessary. Brush foil into pan with olive oil. Lay the fish fillets in one layer in the pan. This recipe will create its own juice, so you need a lip on the pan.

Sprinkle all the fresh vegetables around into the pan.

Drizzle the fish broth over all.

Sprinkle all the seasonings, salt, pepper, paprika, and parsley, onto fish fillets and vegetables.

Sprinkle bacon bits into the pan, on the veggies and fish.

Lay the thin slices of lemon over the top of all.

Squeeze the other half of the lemon over the mixture.

Completely cover tightly with aluminum foil. Create an easy-open fold on one end for ease of use.

Bake at 400°F for 45 minutes or until the fish is tender and flaky.

Serves about 6 to 8 adults!

Submitted by: Holly Carmichael