I made a new fish recipe I found on Epicurious.
We are trying to make it a habit to incorporate more fish into our diet, and this recipe looked very easy to make. And it was! I made a few minor changes to the recipe that I knew would make it tastier. For the purchased pesto I used sun-dried tomato basil (it was red pesto, not your typical green pesto). For the fish I used orange roughy fillets (you could really use any type of fish, I just happen to really like orange roughy- it's not fishy tasting at all). For the veggies I used the suggested asparagus, halved grape tomatoes instead of plum tomatoes, and halved baby portabello mushrooms instead of squash. I also added some coarsely chopped fresh garlic into the packets as well. I served the fish packets with Uncle Ben's wild rice and mushrooms (adding in a chopped, sauteed yellow onion) and a slice of garlic bread. This dinner was excellent and we will definitely make it again.
FISH AND VEGETABLES WITH PESTO BAKED IN FOIL PACKETS
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
Fish and Vegetables with Pesto Baked in Foil Packets 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.