Fish Topped With Wine And Vegetables

• 1/3 c. bulgur wheat
• 1/2 tsp. instant chicken bouillon granules
• 1/2 c. water, boiling
• 1/2 lb. fresh skinless orange roughy, flounder or pike fillets (about 1/2-inch thick)
• 1/4 tsp. garlic salt
• 1/4 tsp. dried basil, crushed
• 1 c. loose-pack frozen broccoli, baby carrots and water chestnuts or frozen cauliflower, broccoli and carrots
• 1/2 small tomato, chopped
• 2 Tbsp. dry white wine

1. Combine
2. bulgur
3. and
4. bouillon
5. granules
6. in a 10 x 6 x 2-inch baking dish and pour boiling water over the top.
7. Place fish
8. on top,
9. tucking under
10. any
11. thin edges.
12. Sprinkle with garlic
13. salt and basil.
14. Place frozen vegetables and tomato on top
15. of
16. fish; drizzle with wine.
17. Cover tightly with foil and bake
18. in
19. a preheated
20. 450u0b0
21. oven
22. for 25 to 30 minutes (fish should flake easily with fork).
23. Makes 2 servings.

bulgur wheat, instant chicken, water, fresh skinless orange roughy, garlic salt, dried basil, loosepack frozen broccoli, tomato, white wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=348 (may not work)