Low Carb Fish Recipes

Ingredients:

1/2 cup pesto
1 = (store-bought or homemade)
1 tbsp lemon juice
1 tbsp extra-virgin olive oil
1/2 tsp salt
4 red snapper fillets - (6 oz ea)
12 asparagus spears, cut 2 pieces
2 small yellow squash, cut thin diagonally
4 green onions, cut thin diagonally
1 small red bell pepper, cut thin strips
2 tbsp pine nuts

Instructions:

Heat oven to 425 degrees. Combine pesto, lemon juice, olive oil and salt
in a large bowl. Gently spread half the mixture on fish, and toss
vegetables with remaining mixture to coat.

Cut four 12- by 12-inch 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-inch 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.

This recipe yields 4 servings.

Carbohydrates: 9 grams
Net Carbs: 5.5 grams
Fiber: 3.5 grams
Protein: 32 grams
Fat: 21.5 grams
Calories: 353

Description:
"This is the perfect dish for summer or spring. Its easy, light, and
takes advantage of summer veggies. Foil packets can be made ahead and
refrigerated up to 1 day before baking."

Servings: 4