2/3 cup purchased pesto, but homemade is always preferred
2 Tbsp. fresh lemon juice
¼ tsp. hot pepper sauce
5-5-6 oz. red snapper or Orange Roughy fillets
16 asparagus spears, each trimmed to 4 inch length
10 oz. plum tomatoes, coarsely chopped (I use the tomatoes that are on the vine)
2 yellow crookneck squash, thinly sliced on the diagonal
Preheat oven to 350 degrees. Blend pesto, lemon juice and hot pepper sauce in small bowl. Arrange four 12 x 12-inch pieces of heavy-duty foil on work surface. Place 1 fish fillet in the center of each. Sprinkle fish lightly with salt and pepper. Spread each fillet with 1 Tbsp. 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. You will feel sooo healthy if you eat this…it’s also so colorful!
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