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No Mess Summer Fish Packets with Pesto

No Mess Summer Fish Packets with Pesto
Makes:
5
Prep Time:
15
minutes
Total Time:
35
minutes
Low CalorieLow Sodium
based on
2 reviews
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.

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.


Reviews:

Review This Recipe
  •  Star(s)

    Perfect

    VALENA Thompson from Lake Havasu City, AZ

    Just perfect.

  •  Star(s)

    Amazing

    Sandy Burton from Cedar Park

    This was an amazing dinner! Easy to fix, and so tasty! Definitely an option for repeats!

Nutrition Facts

Serving Size: 1/5 of recipe

Servings Per Recipe:

  • Calories: 360
  • Calories from Fat: 210
  • Total Fat: 24g (36% of DV)
  • Saturated Fat: 4.5g (21% of DV)
  • Cholesterol: 80mg (26% of DV)
  • Sodium: 370mg (15% of DV)
  • Carbohydrates: 9g (3% of DV)
  • Dietary Fiber: 3g (12% of DV)
  • Sugars: 6g
  • Protein: 28g
  • Vitamin A: 25% of DV
  • Vitamin C: 45% of DV
  • Calcium: 20% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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No Mess Summer Fish Packets with Pesto

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.

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