steamed snapper with pesto

cooking a meal with aluminum foil is such an easy and delicious method. fish and veggies … i also added enoki mushrooms, which is perfect for this dish.

it is such a nice lovely fish dish. give it a try!

Ingredients

  • 6 cups baby spinach
  • 1/2 color bell pepper, thinly sliced
  • 3 ounces enoki mushrooms
  • 2 snapper fillets (4-6 ounces each)
  • sea salt and freshly ground black pepper, to taste
  • 2 tablespoons pesto *contains nuts
  • 1 tablespoon olive oil

Preparation

Preheat the oven to 450 degrees F. Spread 1/2 tablespoon oil on 12″ x 20″ sheets of foil.

Top half of each foil sheet with 3 cups spinach, 1/4 pepper, 1-1/2 ounce mushrooms and 1 snapper fillet. Sprinkle with the salt and black pepper. Fold the other half of each foil sheet over the filling and crimp the edges to make a tight seal. Repeat for each fillet.

Arrange the packets on a large baking sheet. Bake for 10 to 12 minutes or until the packets are puffed. Transfer each packet to a serving plate. Carefully slit the top of each to allow the steam to escape. After a minute, peel back the foil to reveal the fish. Check to make sure the fish flakes easily when tested with a fork.

Top each serving with 1 tablespoon of the pesto before serving.

________________________________________________________________________________
original recipe on Women’s Health from the Flat Belly Diet! Cookbook: Steamed Snapper With Pesto

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