Atkins Fish Recipes

Ingredients:

1/2 cup pesto
1 tbsp lemon juice
1 tbsp extra virgin olive oil
1/2 tsp salt
4 filet (6 oz) red snapper
12 spears asparagus, cut to 2' pieces
2 small yellow squash, thinly sliced on diagonal
4 medium scallion, thinly sliced on diagonal
1 small red bell pepper, thin strips
2 tbsp pine nuts

Instructions:

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.

1. Heat oven to 425°F. 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.

2. 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 filet on top of each. Sprinkle with
pine nuts. Seal and crimp edges to make packets.

3. Transfer packets to a baking sheet, and bake 25 minutes. Open packets
directly on dinner plates.

Prep time: 10 minutes

Bake/Cook time: 25 minutes

Carbohydrates: 9 grams Net Carbs: 5.5 grams

Fiber: 3.5 grams

Protein: 32 grams

Fat: 21.5 grams

Calories: 353

Servings: 4