Flat Belly - Steamed Snapper w/Pesto
From "Flat Belly Diet Cookbook" Enjoy!
- 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
Cooking time 25mins
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.