Sunday supper: pesto snapper packets

Pesto Snapper Packets

i know i’ve mentioned my chicken rut, where i do the same 6 things with a chicken breast over and over again until even the chicken is bored with me. i kind of have the same issue with fish, except there are only like 2 ways i do it. over and over. and over. one thing i have never done, though is the packet thing. weird, right? so in the spirit of trying new things, i did a little digging and came up with a Frankensteined recipe that turned out amazing! it’s really light and fresh tasting. i served it over a bed of cauliflower rice to get in even more veggies and at least attempt to start the year on the right foot!

i used this recipe for inspiration, then looked at what i had in the fridge and did my own thing. what else would you expect from me? my version:

12 oz. snapper fillets divided into 4 pieces (the Publix frozen ones i use come in a bag with 2 fillets that i cut in half)
1 7-oz. container of pre-made pesto (i used Buitoni. use your fave or make your own and earn my utter respect. ain’t nobody around here got time for that.)
½ bag baby spinach
16 spears baby asparagus
8 baby portabellas, chopped

cut 4 pieces of foil to almost square. spray each with a little cooking spray. then layer a handful of spinach, a piece of the snapper (seasoned with salt and pepper on both sides), ¼ of the pesto, 4 asparagus spears and ¼ of the mushrooms. i put another sprinkle of salt and pepper on top just for good measure.

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close up the foil into packets that are fairly tight around your fish and vegetables, but leave some room for steam to build. put your packets on a baking sheet and bake in a 350° oven for 25 minutes.

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when you open them up, you’ll find flaky fish, tender vegetables and a little broth. carefully scoop it onto a bed of rice, couscous, mashed potatoes or just a plate and enjoy!

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