Fish with pesto and vegetables in foil

By á-7997

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.
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.