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  • Writer's pictureKristin Woodward

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.


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.


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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