Mama Zuquinis Summer Fish Packets

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 5
• heavy-duty aluminum foil, as needed
• nonstick cooking spray, as needed
• peel from 1 lemon, grated
• 1 lemon, juice of
• 1 (7 ounce) container pesto sauce
• 2 1/2 cups thin asparagus, trimmed into 2 inch pieces
• 1 large yellow squash or 1 large zucchini, cut in half lengthwise, then sliced horizontally into 1/4 inch half-moons
• 5 (5 ounce) fish fillets, 1 inch thick (such as wild halibut, red snapper, orange roughy or talapia)
• course salt & fresh ground pepper, to taste
• 1 1/4 cups cherry tomatoes, halved
• 2 tablespoons green onions, sliced

Recipe

• 1 preheat oven to 450 degrees f.
• 2 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.
• 3 place one fish fillet over pesto vegetables; sprinkle fish with salt and pepper. spread each fish fillet with 1 tablespoon pesto mixture.
• 4 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.
• 5 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.
• 6 optional: 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.