Fish and Vegetable Packets

4 (4 ounce) lean fish fillets
1 (16 ounce) package frozen broccoli, cauliflower and carrots, thawed
1 tablespoon chopped fresh or 1 teaspoon dried dillweed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup chicken broth

Preheat oven to 450 degrees F.

Place each fish fillet on its own 12-inch square of aluminum foil. Top each with 1/4 of the vegetables. Sprinkle with dillweed, then salt and pepper. Drizzle 1 tablespoon broth over each mound of vegetables. Fold up sides of foil to make a tent. Fold top edges over to seal. Fold in sides, making a packet. Fold to seal. Place packets on ungreased cookie sheet. Bake about 20 minutes, or until vegetables are crisp tender and fish flakes easily with fork.

Makes 4 servings, with 130 calories per serving.