Makes 4 servings
Prep: 15 minutes
Bake: 35 minutes

Ingredients
1 pound fresh or frozen skinless salmon, orange roughy, cod, flounder, or sea bass fillets, about 3/4 inch thick
2 tablespoons honey
1 teaspoon bottled minced garlic or 1/4 teaspoon garlic powder
1 teaspoon finely shredded lemon peel
1/4 teaspoon cracked black pepper
1 16-ounce package frozen whole green beans
Five Spice Oven-Cooked Rice (Recipe Follows)
1/4 cup sliced almonds, toasted

Directions
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into 4-serving-size pieces, if necessary. Set aside. In a small bowl combine honey, garlic, lemon peel, and pepper. Set aside.

2. Tear off four 24-inch pieces of 18-inch-wide heavy foil. Fold each in half to make four 18x12-inch pieces. Evenly divide green beans among the 4 pieces of foil, placing beans in center of each piece. Place 1 piece of salmon on top of each portion of beans. Spoon honey mixture over each piece of salmon. Bring together 2 opposite edges of foil and seal with a double fold. Fold remaining ends to completely enclose the food, allowing space for steam to build. Place the foil packets in a single layer on a baking sheet.

3. Bake in a 350 degree F oven for 35 to 40 minutes or until fish flakes easily when tested with a fork. Open packets slowly to allow steam to escape. Transfer packets to individual dinner plates. Serve with Five Spice Oven-Cooked Rice and sprinkle with almonds. Makes 4 servings.

Nutrition facts per serving:
calories: 327
total fat: 17g
saturated fat: 3g
cholesterol: 66mg
sodium: 71mg
carbohydrate: 20g
fiber: 4g
protein: 27g
vitamin C: 28%
calcium: 8%
iron: 10%

Five Spice Oven-Cooked Rice
Source: Midwest Living
Makes 4 side-dish servings (about 3 cups)
Prep: 5 minutes
Bake: 30 minutes

Ingredients
1 14-ounce can chicken broth
1 tablespoon butter
1/4 teaspoon five-spice powder (Recipe Follows)
3/4 cup uncooked long grain rice
2 tablespoons snipped fresh parsley

Directions
1. In a small saucepan combine chicken broth, butter, and five-spice powder. Bring to boiling. Pour into a 1-1/2-quart casserole. Stir in rice. Bake, covered, in a 350 degree F oven about 30 minutes or until rice is tender and liquid is absorbed.

2. Fluff rice with a fork; stir in parsley. Makes 4 side-dish servings (about 3 cups).

Nutrition facts per serving:
calories: 167
total fat: 4g
saturated fat: 2g
cholesterol: 8mg
sodium: 447mg
carbohydrate: 28g
fiber: 1g
protein: 3g
vitamin C: 4%
calcium: 1%
iron: 9%

Five-Spice Powder

Makes 1/3 cup
Prep: 10 minutes

Ingredients
3 tablespoons ground cinnamon
6 star anise or 2 teaspoons aniseed
1-1/2 teaspoons fennel seed
1-1/2 teaspoons whole Szechwan peppers or whole black peppers
3/4 teaspoon ground cloves

Directions

1. In a blender container combine ground cinnamon; star anise or aniseed; fennel seed, Szechwan peppers or whole black peppers; and ground cloves. Cover and blend to a fine powder. Store in a tightly covered container. Makes about 1/3 cup.