Cummulative Rating
N/A Servings
Makes 4 servings. Difficulty
Easy
Ingredients
2/3 cup pesto 2 Tablespoons fresh squeezed lemon juice 1/4 teaspoon gf hot sauce Four 6 ounce red snapper filets 16 asparagus spears, trimmed to about 4 inches in length 2 plum tomatoes, coarsely chopped 2 yellow squash, thinly sliced on the diagonal
Directions
Preheat oven to 350°F.
In a small bowl blend pesto, lemon juice and gf hot sauce.
Place four 12"x12" pieces of foil on a work surface. Place 1 fish filet in center of each foil square. Sprinkle each filet with about 1 tablespoon of pesto mixture. Top with asparagus, tomatoes & squash. Dollop with remaining pesto mixture. Fold sides of foil over fish and vegetables, covering completely. Seal packets closed.
Transfer foil packets to a large baking sheet. Bake until fish is opaque in center and vegetables are just tender, about 25 minutes. Serve immediately.
Glutenfreeda's Blog
Glutenfreeda on Twitter
Glutenfreeda on Facebook
RSS
Cummulative Rating
