Ingredients Jump to Instructions ↓

  1. 1 lemon

  2. 1 container (7 ounces) BUITONI Refrigerated All Natural Pesto with Basil or All Natural Reduced Fat Pesto with Basil

  3. 1 bunch thin asparagus spears, trimmed into 2-inch pieces (about 2 1/2 cups total )

  4. 1 large yellow squash or zucchini, cut in half lengthwise, then sliced horizontally into 1/4-inch half-moons (about 1 1/2 cups total )

  5. 5 (4 to 5 ounces each ) about 1-inch-thick white fish fillets (such as wild halibut, red snapper, orange roughy or talapia) Course salt and ground black pepper

  6. 1 basket cherry tomatoes , halved (about 1 1/4 cups total )

  7. 2 tablespoons sliced green onion

Instructions Jump to Ingredients ↑

  1. PREHEAT oven to 450° F. 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. Place one fish fillet over pesto vegetables; sprinkle fish with salt and pepper. Spread each fish fillet with 1 tablespoon pesto mixture. 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. 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. 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.


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