Vermette's Market Recipes
https://2031.shurfinestores.com/Recipes/Detail/4015/Fish_and_Vegetables_with_Pesto
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 |
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(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 |
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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.
Vermette's Market Recipes
https://2031.shurfinestores.com/Recipes/Detail/4015/Fish_and_Vegetables_with_Pesto