(My photo does not do this justice.)
Makes 4 Servings
Stars of the Show:
- 6 cups baby spinach
- 1 red bell pepper, thinly sliced
- 4 snapper fillets (about 6 oz each)
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 4 tbsp pesto - I used sundried tomato pesto.
Preheat oven to 450 degrees. Coat one side of four 12" x 20" sheets of foil with nonstick spray.
Top each half of foil sheet with 1 1/2 cup spinach, 1/4 of the bell pepper, and 1 snapper fillet. Sprinkle with salt and pepper. Fold the other half of each foil sheet over the filling and crimp the edges tight.
Arrange the packets on a large baking sheet. Bake for 10 to 12 minutes or until the packets are puffed. Transfer each packet to a serving plate. Carefully slit the top and let the steam escape. After a minute, peel back the foil to reveal the fish and make sure the fish flakes easily. Top each serving with 1 tbsp of the pesto.