Red Snapper, Vegetable And Pesto Packets

By á-174942

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

Details

Servings 4

Preparation

Step 1

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