1 1/2 lb. fresh or frozen fish fillets
4 carrots
8 green onions
4 small zucchinis
1 large green bell pepper
4 T. teriyaki sauce

Rinse fish under cold water. Pat dry. Place 4 individual portions of fish on 4 pieces of foil large enough to completely wrap around the fish and vegetables. Diagonally slice the carrots, green onions and zucchini. Cut green pepper into strips. Divide vegetables into 4 individual servings and layer on top of the fish portions. Pour 1 T. of teriyaki sauce over each portion. Bring the edges of the foil together, fold them, and crimp the edges together. Place on a baking sheet and bake at 425 degrees F. for 11 to 17 minutes per inch thickness of fish until just opaque throughout.

Substitute other vegetables for variety, e.g., cherry tomatoes, whole mushrooms, celery, snow peas, bean sprouts.