Red Snapper, Vegetable And Pesto Packets

Recipe Ingredients

1/2 cup	118ml	Pesto
		= (store-bought or homemade)
1 tablespoon	15ml	Lemon juice
1 tablespoon	15ml	Extra-virgin olive oil
1/2 teaspoon	2.5ml	Salt
4		Red snapper fillets - (6 oz ea)
12		Asparagus spears - cut 2" pieces
2		Yellow squash - cut thin diagonally (small)
4		Green onions - cut thin diagonally
1		Red bell pepper - cut thin strips (small)
2 tablespoons	30ml	Pine nuts

Recipe Instructions

Heat oven to 425 degrees. 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.

Cut four 12- by 12-inch 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-inch border; lay one fillet on top of each. Sprinkle with pine nuts. Seal and crimp edges to make packets.

Transfer packets to a baking sheet, and bake 25 minutes. Open packets directly on dinner plates.

This recipe yields 4 servings.

Carbohydrates: 9 grams

Net Carbs: 5.5 grams

Fiber: 3.5 grams

Protein: 32 grams

Fat: 21.5 grams

Calories: 353

Description:

"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."

Source:
Atkins Cookbook at http://atkinscenter.com

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