RED SNAPPER, VEGETABLE AND PESTO PACKETS
Servings: 4
Prep time: 0:10:00
Bake/Cook time: 0:25:00
Calories: 353
Fat: 21 grams
Protein: 32 grams
Carbohydrates: 9 grams
Fiber: 3 grams
Net Carbs: 5 grams
1/2 cup pesto (store-bought or homemade)
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
4 red snapper fillets (6 ounces each)
12 asparagus spears, cut to 2" pieces
2 small yellow squash, thinly sliced on diagonal
4 green onions, thinly sliced on diagonal
1 small red bell pepper, cut into thin strips
2 tablespoons pine nuts
1. Heat oven to 425F. Combine pesto, lemon juice, olive
oil and salt in a large bowl. Gently spread half the
mixture on fish, and toss vegetables with remaining
mixture to coat.
2. Cut four 12" x 12" squares heavy-duty aluminum foil;
fold each square in half, then open again. Distribute
vegetables evenly over one side of each square, leaving
a 1" border; lay one fillet on top of each. Sprinkle with
pine nuts. Seal and crimp edges to make packets.
3. Transfer packets to a baking sheet, and bake 25
minutes. Open packets directly on dinner plates.
This is the perfect dish for summer or spring. Its easy, light, and
takes advantage of summer veggies. Foil packets can be made
ahead and refrigerated up to 1 day before baking.
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to
www.atkins.com
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