Bundled Trout and Vegetables

Description
Contributed by Healthy Recipes For Diabetic Friends Y-Group
 * Source: The American Heart Association Around The World Cookbook, 1996 by the American Heart Association.
 * Serves 5; about 3 ounces fish and ⅓ cup vegetables per serving

Ingredients

 * 1 cup small broccoli florets (about 6 ounces)
 * 1 medium carrot, cut into matchstick-size strips
 * ½ cup thinly sliced yellow summer squash
 * 1 x 2-pound dressed rainbow trout, sea trout, or pike
 * ½ tsp dried basil, crumbled
 * ½ tsp dried oregano, crumbled
 * ¼ tsp salt
 * ⅛ tsp black pepper

Directions

 * 1) Preheat oven to 350°F.
 * 2) Cook broccoli, carrots, and squash in a saucepan in a small amount of boiling water over high heat for 1 minute.
 * 3) Drain and set aside.
 * 4) Rinse fish with cold water and pat dry with paper towels.
 * 5) To assemble fish bundle, tear off 1 or 2 pieces of foil large enough to encase the fish.
 * 6) Place fish in the middle of the foil.
 * 7) In a small bowl, combine basil, oregano, salt, and pepper.
 * 8) Sprinkle half the herb mixture inside the cavity of the fish.
 * 9) Arrange vegetables inside and around the fish.
 * 10) Sprinkle with remaining herb mixture.
 * 11) Bring foil up and around fish; seal tightly.
 * 12) Place fish bundle on a baking sheet.
 * 13) Bake about 40 minutes, or until fish flakes easily when tested with a fork.
 * 14) To serve, unwrap fish and place on a serving platter.
 * 15) Arrange vegetables around fish.

Nutritional information
Per serving:
 * 271 Calories | 39g Protein | 3g Carbs | 10g Total Fat | 3g Saturated Fat | 3g Polyunsaturated Fat | 4g Monounsaturated Fat | 119mg Cholesterol | 237mg Sodium