Name: Fish and Vegetables with Pesto Baked in Foil Packets
Yield: Makes 4 servings
Ingredients: 2/3 cup purchased pesto; 2 tablespoons fresh lemon juice; 1/4 teaspoon hot pepper sauce; 4 5- to 6-ounce red snapper or orange roughy fillets; 16 asparagus spears, each trimmed to 4-inch length; 10 ounces plum tomatoes, coarsely chopped; 2 yellow crookneck squash, thinly sliced on diagonal

Recipe information

Yield
Makes 4 servings

Ingredients

2/3 cup purchased pesto

2 tablespoons fresh lemon juice

1/4 teaspoon hot pepper sauce

4 5- to 6-ounce red snapper or orange roughy fillets

16 asparagus spears, each trimmed to 4-inch length

10 ounces plum tomatoes, coarsely chopped

2 yellow crookneck squash, thinly sliced on diagonal

Preparation

Step 1
Preheat oven to 350°F. Blend pesto, lemon juice and hot pepper sauce in small bowl. Arrange four 12x12-inch pieces of heavy-duty foil on work surface. Place 1 fish fillet in center of each. Sprinkle fish lightly with salt and pepper. Spread each fillet with 1 tablespoon pesto mixture. Top each fillet with asparagus, tomatoes and squash, then dollop with remaining pesto mixture. Fold sides of foil over fish and vegetables, covering completely; seal packets closed.
Step 2
Using long spatula, transfer foil packets to large baking sheet. Bake until fish is just opaque in center and vegetables are crisp-tender, about 25 minutes.

TagsSnapper Fish Seafood Asparagus Vegetable Plum Tomato Tomato Main Dinner Gluten Free Easy Oven Bake Bon Appétit

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