Fish and Vegetables with Pesto Baked in Foil Packets |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
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.
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