No Mess Summer Fish Packets with Pesto

Nutritional Information

Serving size: 1/5

Servings per recipe: 5

  • Calories 360
  • Calories from Fat 210
  • Total Fat 24g 36%
  • Saturated Fat 4.5g 21%
  • Cholesterol 80mg 26%
  • Sodium 370mg 15%
  • Carbohydrates 9g 3%
  • Dietary Fiber 3g 12%
  • Sugars  6g
  • Protein 28g
  • Vitamin A 25%
  • Vitamin C 45%
  • Calcium 20%
  • Iron 15%
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No Mess Summer Fish Packets with Pesto

BUITONI® No Mess Summer Fish Packets with Pesto

Prep: Min

Total: Min

Serves: 5

No Mess Summer Fish Packets with Pesto take advantage of seasonal produce combined with tasty fish fillets. With little prep and limited post-party clean-up, this healthy dish can be baked or grilled – perfect for summer entertaining and is easy-to-make.

Nutritional Facts

Ingredients:

  • Heavy-duty foil
  • Nonstick cooking spray
  • Grated peel and juice from 1 lemon
  • 1 container BUITONI Refrigerated All Natural Pesto with Basil or All Natural Reduced Fat Pesto with Basil
  • 1 bunch thin asparagus spears, trimmed into 2-inch pieces (about 2 1/2 cups total)
  • 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 (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
  • 1 basket cherry tomatoes, halved (about 1 1/4 cups total)
  • 2 tablespoons sliced green onion

Directions:

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.

Cook's Tip: 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.