Fish and Vegetables with Pesto Baked in Foil Recipe

Serves/Makes: 4

Ingredients:

  • 4 orange roughy or red snapper fillets (about 6 ounces each)
  • 2/3 cup purchased pesto
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon hot pepper sauce
  • 16 asparagus spears, each trimmed to 4-inch length
  • 10 ounces plum tomatoes, coarsely chopped
  • 2 yellow crookneck squash, thinly sliced on diagonal
How to cook Fish and Vegetables with Pesto Baked in Foil:
  • Preheat oven to 350°F (180°C).
  • Blend pesto, lemon juice and hot pepper sauce in small bowl.
  • Arrange four 12x12-inch pieces of heavy-duty foil on work surface. Place 1 fish fillet in center of each. Sprinkle fish lightly with salt and pepper.
  • Spread each fillet with 1 tablespoon pesto mixture. Top each fillet with asparagus, tomatoes and squash, then dollop with remaining pesto mixture. Fold sides of foil over fish and vegetables, covering completely; seal packets closed.
  • Using long spatula, transfer foil packets to large baking sheet.
  • Bake until fish is just opaque in center and vegetables are crisp-tender, about 25 minutes.

Note:

The Fish and Vegetables with Pesto Baked in Foil recipe easy to prepare and so good!


This recipe for Fish and Vegetables with Pesto Baked in Foil serves/makes: 4

The Fish and Vegetables with Pesto Baked in Foil recipe is adopted from Bon Appetit Magazine - December 1999.

Main Ingredient: Orange Roughy (more Orange Roughy recipes)
Preparation Method: Baked (more Baked recipes)

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