Steamed Snapper with Pesto

(My photo does not do this justice.)

Steamed Snapper with Pesto

Women's Health Magazine

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.

And Action:

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. 

Nutritional Facts per serving

CALORIES

264.7 CAL

FAT

9.5 G

SATURATED FAT

1.6 G

CHOLESTEROL

64.4 MG

SODIUM

581.5 MG

CARBOHYDRATES

6.7 G

TOTAL SUGARS

1.4 G

DIETARY FIBER

2.9 G

PROTEIN

37.4 G