Red Snapper, Vegetables & Pesto Packets

The source of this recipe is “Dr. Atkins New Diet Revolution” and “Atkins for Life”. Lots of veggies including asparagus, yellow squash, green onions and red bell pepper form the base for the snapper which is then enclosed in aluminum foil packets and baked at 425 F. … very tasty! I used butternut squash and slivered almonds instead of yellow squash and pine nuts.

Ingredients

½ cup              pesto

1 tbsp             lemon juice

1 tbsp             extra virgin olive oil

½ tsp               salt

4                      red snapper fillets (6 ounces each)

12                    asparagus spears, cut into 2 – inch pieces

2                      small yellow squash, thinly sliced on diagonal

4                      green onions, thinly sliced on diagonal

1                      small red bell pepper, cut into thin strips

2 tbsp             pine nuts

Directions

Heat oven to 425 F.

Combine pesto, lemon juice, olive oil and salt in a large bowl.

Gently spread half the mixture on fish.

Toss vegetables with remaining mixture to coat.

Cut four 12 – inch by 12 – inch squares of heavy-duty aluminum foil.

Fold each square in half and then open again

Distribute vegetables evenly over one side of each square, leaving a 1 – inch border.

Lay one fillet on top of each.

Sprinkle with pine nuts.

Seal and crimp edges to make packets.

Transfer packets to a baking sheet.

Bake for 25 minutes.

Open packets directly on dinner plates.

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2 Responses to Red Snapper, Vegetables & Pesto Packets

  1. Tes says:

    It seems easy.I love snapper. Thanks for sharing.

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