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Flat Belly - Steamed Snapper w/Pesto


From "Flat Belly Diet Cookbook" Enjoy!

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Rate this recipe 4.8/5 (8 Votes)


  • 6 cups baby spinach
  • 1 red bell pepper, thinly sliced
  • 4 snapper fillets (6 oz each)
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 4 tbsp pesto


Servings 4
Cooking time 25mins


Step 1

1.) Preheat the oven to 450 degree F. Coat one side of four 12" x 20" sheets of foil with cooking spray.

2.) Top half of each foil sheet with 1 1/2 cups of the spinach, 1/4 of the pepper, and 1 snapper fillet. Sprinkle with the salt and black pepper. Fold the other half of each foil sheet over the filling and crimp the edges to make a tight seal. Repeat 3 more times.

3.) Arrange the packets on a large baking sheet. Bake for 10 to 12 minutes or until the packets are puffed. Transfer each packet to a serving plate. Carefully slit the top of each to allow the steam to escape. After a minute, peel back the foil to reveal the fish. Check to make sure the fish flakes easily when tested with a fork. Top each serving with 1 tbsp of the pesto before serving.

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