Steamed Snapper With Pesto

By Megs14505

Ingredients

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

Preparation

Step 1

1. Preheat the oven to 450�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.

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 tablespoon of the pesto before serving.