FISH AND VEGETABLES WITH PESTO BAKED IN FOIL PACKETS

Fish and Vegetables with Pesto Baked in Foil Packets image

Provided by Judy Harmon

Yield Makes 4 servings

Number Of Ingredients 7

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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.