Flat Belly - Steamed Snapper w/Pesto

From "Flat Belly Diet Cookbook" Enjoy!

Photo by Patrie L.

PREP TIME

--

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

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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