Fish and Vegetables with Pesto

Yield: Serves 4

Ingredients

2/3 cup pesto, homemade or prepared

Salt

pepper

lemon juice

1/4 teaspoon hot 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

Add To

Directions:

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.