Total Time
35mins
Prep 15 mins
Cook 20 mins

This recipe is from a local Italian restaurant.

Ingredients Nutrition

  • heavy-duty aluminum foil, as needed
  • nonstick cooking spray, as needed
  • peel from 1 lemon, grated
  • 1 lemon, juice of
  • 1 (7 ounce) container pesto sauce
  • 2 12 cups thin asparagus, trimmed into 2 inch pieces
  • 1 large yellow squash or 1 large zucchini, cut in half lengthwise, then sliced horizontally into 1/4 inch half-moons
  • 5 (5 ounce) white fish fillets, 1 inch thick (such as wild halibut, red snapper, orange roughy or talapia)
  • course salt & fresh ground pepper, to taste
  • 1 14 cups cherry tomatoes, halved
  • 2 tablespoons green onions, sliced

Directions

  1. Preheat oven to 450 degrees F.
  2. 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.
  3. Place one fish fillet over pesto vegetables; sprinkle fish with salt and pepper. Spread each fish fillet with 1 tablespoon pesto mixture.
  4. 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.
  5. 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.
  6. Optional: Fish Packets are also great on the grill! Preheat grill to medium. Place packets on grill; cover and cook over indirect heat for 20 minutes or until fish is opaque in center and vegetables are crisp tender. Remove from grill and open carefully.