Red Snapper & Veggies Foil Packets

I love to cook and  must say, I am very good. Even with this I still  find myself making the same meals all the time. One part of the life coaching process is to make dreams and then promises to achieve those dreams. One of my promises to myself is to make 1 new recipe a week. I made this super easy dish this week and it was AWESOME! One of the best things - super easy and fast. Ten minutes of prep time. Placed in oven, hopped on my mat and got a short practice in while it cooked and then dinner was ready.

Red Snapper with Vegetables in Foil Packets

• 2/3 cup pesto (home made or store bought – I make large batches and freeze)
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon hot pepper sauce
• 4  5- to 6-ounce red snapper fillets
• 16 -20 asparagus spears, each trimmed to 4-inch length
• 10 ounces plum tomatoes, coarsely chopped (or cherry tomatoes sliced in half)
• 2 yellow squash or zhuchini, thinly sliced on diagonal
• 4 large handfuls baby spinach
• Balsamic vinegar

Preheat oven to 350°F. 

Blend pesto, lemon juice and hot pepper sauce in small bowl. 

Arrange four 12x12-inch pieces of heavy-duty foil on work surface. Place 1 handful spinach on the foil and drizzle with balsamic vinegar. Place 1 fish fillet on top of spinach. 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.

Place foil packets on large baking sheet. Bake until fish is just opaque in center and vegetables are crisp-tender, about 25 -30 minutes. 

I LOVE vegetables so I doubled them from what the recipe is - you can never have too many veggies.You can substitute whatever veggies are your favorite.