No Mess Summer Fish Packets with Pesto
Ingredients:
- Heavy-duty foil
- Nonstick cooking spray
- Grated peel and juice from 1 lemon
- 1 (7-ounce) container BUITONI Refrigerated All Natural Pesto with Basil
- 1 bunch thin asparagus spears, trimmed into 2-inch pieces (about 2 1/2 cups total)
- 1 large yellow squash or zucchini, cut in half lengthwise, then sliced horizontally into 1/4-inch half-moons (about 1 1/2 cups total)
- 5 (4 to 5 ounces each) about 1-inch-thick white fish fillets (such as wild halibut, red snapper, orange roughy or talapia)
- Course salt and ground black pepper
- 1 basket cherry tomatoes, halved (about 1 1/4 cups total)
- 2 tablespoons sliced green onion
- Preheat oven to 450°F (230°C).
- Arrange five 12 x 13-inch pieces of foil on work surface; coat lightly with nonstick cooking spray. Stir lemon peel into pesto. Divide asparagus and squash evenly down center of each foil sheet; spoon 1 tablespoon pesto mixture over vegetables. Place one fish fillet over pesto vegetables; sprinkle fish with salt and pepper. Spread each fish fillet with 1 tablespoon pesto mixture.
- Top each fish fillet evenly with tomato halves and green onion. Sprinkle with lemon juice. Bring up foil sides; double fold top and ends to seal each packet, leaving room for heat circulation inside. Place on 15 x 10-inch jelly-roll pan or rimmed baking sheet.
- Bake for 20 minutes or until fish is just opaque in center and vegetables are crisp-tender. Carefully open packets, allowing steam to escape away from you and let cool briefly. Using a spatula, gently push the fish and vegetables onto plate.
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