Makes 4 servings.

INGREDIENTS

  • 2/3cup purchased pesto
  • 2tablespoons fresh lemon juice
  • 1/4teaspoon hot pepper sauce
  • 45- to 6-ounce red snapper or orange roughy fillets
  • 16asparagus spears, each trimmed to 4-inch length
  • 10ounces plum tomatoes, coarsely chopped
  • 2yellow crookneck squash, thinly sliced on diagonal

    DIRECTIONS

    Fish and Vegetables with Pesto
    Baked in Foil PacketsPreheat oven to 350°F. Blend pesto, lemon juice and hot pepper sauce in small bowl. Arrange four 12×12-inch pieces of heavy-duty foil on work surface. Place 1 fish fillet in center of each. Sprinkle fish lightly with salt and pepper. Spread each fillet with 1 tablespoon pesto mixture. Top each fillet with asparagus, tomatoes and squash, then dollop with remaining pesto mixture. Fold sides of foil over fish and vegetables,covering completely; seal packets closed.


    Using long spatula, transfer foil packets to large baking sheet. Bake until fish is just opaque in center and vegetables are crisp-tender, about 25 minutes.