Oxendales Market Recipes
https://www.oxendalesmarket.com/Recipes/Detail/4015/
Fish and Vegetables with Pesto
Yield: Serves 4
Ingredients
| 2/3 | cup | pesto, homemade or prepared | |
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| Salt | |||
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| pepper | |||
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| lemon juice | |||
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| 1/4 | teaspoon | hot sauce | |
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| 4 | (5- to 6-ounce) red snapper or orange roughy fillets | ||
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| 16 | asparagus spears, each trimmed to 4-inch length | ||
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| 10 | ounces | plum tomatoes, coarsely chopped | |
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| 2 | yellow crookneck squash, thinly sliced on diagonal | ||
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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.
Oxendales Market Recipes
https://www.oxendalesmarket.com/Recipes/Detail/4015/
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