Fish And Vegetables With Pesto Baked In Foil Packets Recipes

FISH AND VEGETABLES WITH PESTO BAKED IN FOIL PACKETS

Fish and Vegetables with Pesto Baked in Foil Packets image

Provided by Judy Harmon

Categories Fish Tomato Vegetable Bake Dinner Seafood Snapper Asparagus Squash Winter Bon Appétit Georgia

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

2/3 cup purchased pesto
2 tablespoons fresh lemon juice
1/4 teaspoon hot pepper sauce
4 5- to 6-ounce red snapper or orange roughy fillets
16 asparagus spears, each trimmed to 4-inch length
10 ounces plum tomatoes, coarsely chopped
2 yellow crookneck squash, thinly sliced on diagonal

Steps:

Preheat oven to 350°F. 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.

FISH AND VEGETABLE FOIL PACKETS

Fish and Vegetable Foil Packets image

Cooking fish in foil is a fun, fast, kid-friendly way to get the kids to eat fish and veggies, adapted from Weight Watchers 5-Ingredient 15-Minute Recipes, Winter 2010.

Provided by Jules921

Categories Seafood Fish

Time 45m

Yield 4

Number Of Ingredients 8

Ingredients

heavy duty aluminum foil
2 cups sliced zucchini
1 cup skin-on cubed potatoes
4 (5 ounce) cod fillets
salt and ground black pepper to taste
1 onion, thinly sliced
1 cup halved grape tomatoes
⅓ cup torn fresh basil leaves

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Cut 4 squares of aluminum foil.
Place 1/2 cup zucchini in the center of 1 piece of foil. Add 1/4 cup potatoes and 1 cod fillet; season with salt and pepper. Layer with 1/4 of the onion slices, 1/4 cup tomatoes, and 1/4 of the basil. Fold foil over vegetables, crimp edges to seal tightly, and place on a baking sheet. Repeat to make remaining packets.
Bake in the preheated oven until vegetables are tender and fish flakes easily with a fork, about 20 minutes.

Nutrition Facts : Calories 174.6 calories, Carbohydrate 13.1 g, Cholesterol 51.9 mg, Fat 1.2 g, Fiber 2.4 g, Protein 27.6 g, SaturatedFat 0.2 g, Sodium 151.9 mg, Sugar 2.5 g

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