Rosemary Fish Bundles

Ingredients:
2 carrots, peeled and cut into julienne strips
2 (5-6 ounces each) firm white fish fillets (like orange roughy)
Garlic powder
Rosemary leaves
Seasoned salt
2 green onions, cut into julienne strips
1/2 red bell pepper, cut into rings and seeds removed
2 tablespoons dry white wine or white cooking wine

Directions:
Cut two pieces of aluminum foil into 12 x 16-inch rectangles.

Arrange half of carrots in center of one piece of foil. Place one fish fillet on top of carrots. Sprinkle lightly with garlic powder, rosemary, and seasoned salt. Arrange half of onions and red bell pepper on top of fish. Bring sides of foil up around fish. Pour 1-tablespoon wine over fish. Bring sides of foil together over fish and fold tightly to encase fish completely.

Repeat with remaining ingredients on second piece of foil.

Place bundles on baking sheet and bake in 350-degree oven 15 to 20 minutes or until fish flakes easily with fork.

Nutritional Information (per serving):
Calories: 146
Fat: 2g
Cholesterol: 29mg
Sodium: 290mg
Carbohydrates: 10g
Protein: 22g