Red Snapper, Vegetable And Pesto Packets

Red Snapper, Vegetable And Pesto Packets
Red Snapper, Vegetable And Pesto Packets

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1/2

    cup pesto (store-bought or homemade)

  • 1

    tablespoon lemon juice

  • 1

    tablespoon extra-virgin olive oil

  • 1/2

    teaspoon salt

  • 4

    red snapper fillets - (6 oz ea)

  • 12

    asparagus spears cut 2" pieces

  • 2

    small yellow squash cut thin diagonally

  • 4

    green onions cut thin diagonally

  • 1

    small red bell pepper cut thin strips

  • 2

    tablespoons pine nuts

Directions

Heat oven to 425 degrees. Combine pesto, lemon juice, olive oil and salt in a large bowl. Gently spread half the mixture on fish, and toss vegetables with remaining mixture to coat. Cut four 12- by 12-inch squares heavy-duty aluminum foil; fold each square in half, then open again. Distribute vegetables evenly over one side of each square, leaving a 1-inch border; lay one fillet on top of each. Sprinkle with pine nuts. Seal and crimp edges to make packets. Transfer packets to a baking sheet, and bake 25 minutes. Open packets directly on dinner plates. This recipe yields 4 servings. Carbohydrates: 9 grams Net Carbs: 5.5 grams Fiber: 3.5 grams Protein: 32 grams Fat: 21.5 grams Calories: 353

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