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Fish and Vegetables with Pesto

Yield: Serves 4



Preheat oven to 350 degrees. Blend pesto, lemon juice and hot pepper sauce in small bowl. Arrange four 12- by 12-inch pieces of heavy-duty foil on work surface.

Place 1 fish fillet in center of each. Sprinkle fish lightly with salt and pepper and a sprinkle of lemon juice. 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 opaque in center and vegetables are crisp-tender, about 25 minutes.

Source: Bon Appetit, December 1999.

Please note that some ingredients and brands may not be available in every store.

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