fish-and-vegetables-with-pesto-baked-in-foil-packets-102647.json

{
    "directions": [
        "Preheat oven to 350\u00b0F. 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 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."
    ],
    "ingredients": [
        "2/3 cup purchased pesto",
        "2 tablespoons fresh lemon juice",
        "1/4 teaspoon hot pepper sauce",
        "4 5- to 6-ounce red snapper or orange roughy fillets",
        "16 asparagus spears, each trimmed to 4-inch length",
        "10 ounces plum tomatoes, coarsely chopped",
        "2 yellow crookneck squash, thinly sliced on diagonal"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Fish",
        "Tomato",
        "Vegetable",
        "Bake",
        "Dinner",
        "Seafood",
        "Snapper",
        "Asparagus",
        "Squash",
        "Winter",
        "Georgia"
    ],
    "title": "Fish and Vegetables with Pesto Baked in Foil Packets",
    "url": "http://www.epicurious.com/recipes/food/views/fish-and-vegetables-with-pesto-baked-in-foil-packets-102647"
}