Red Snapper, Vegetable and Pesto Packets
5.2g
Net Carbs
40.6g
Protein
22.9g
Fat
3.6g
Fiber
398
Calories
Ingredients:
- 12 spear, medium (5-1/4" to 7" long) Asparagus
- 1 small (5 per pound) Red Sweet Pepper
- 4 medium (4-1/8" long) Scallions or Spring Onions
- 1/2 teaspoon Salt
- 1 tablespoon Fresh Lemon Juice
- 2 tablespoons Pine Nuts (Pignolias)
- 1 tablespoon Extra Virgin Olive Oil
- 1 1/2 pounds Snapper (Fish) (Mixed Species)
- 2 small Yellow Summer Squashes
Directions:
This recipe uses the Atkins Basil Pesto or you could use store-bought pesto; you will need 1/2 cup. Due to the pesto and pine nuts this recipe is not suitable for the first two weeks of Induction.
- Heat oven to 425°F.
- Combine Basil Pesto, lemon juice, olive oil and salt in a large bowl. Evenly dice the asparagus, squash, green onion and bell pepper. Gently spread half the pesto mixture onto the fish, and toss vegetables with remaining mixture to coat.
- 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. Transfer packets to a baking sheet, and bake 25 minutes. Open packets directly on dinner plates.
