Potato, Pea, and Pesto Fish Packets

potato-pea-pesto-fish-packets
Photo by Johnny Miller
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 332 calories
    • Fat 15 g (2 g saturated fat)
    • Cholesterol 65 mg
    • Sodium 620 mg
    • Protein 30 g
    • Carbohydrate 19 g
    • Sugar 3 g
    • Fiber 3 g
    • Iron 2 mg
    • Calcium 31 mg

Heat oven to 425° F. Place the potatoes in a single layer on 4 11-by-15-inch pieces of parchment, dividing evenly. Top with the fish, peas, oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Fold the parchment over the fish, then seal each packet by folding the edges over twice.Transfer the packets to a baking sheet. Bake until the fish is opaque throughout, 12 to 14 minutes.Transfer the packets to plates and use scissors to make a small X in the top of each packet. Tear open carefully (they will probably release steam) and top with the pesto.

Ingredients

  1. Check 2 small red or Yukon Gold potatoes, very thinly sliced
  2. Check 4 6-ounce pieces boneless, skinless cod, salmon, or bass
  3. Check 1 cup frozen peas
  4. Check 1/4 cup olive oil
  5. Check Kosher salt and black pepper
  6. Check 1/4 cup pesto

Directions

  1. Heat oven to 425° F. Place the potatoes in a single layer on 4 11-by-15-inch pieces of parchment, dividing evenly. Top with the fish, peas, oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Fold the parchment over the fish, then seal each packet by folding the edges over twice.
  2. Transfer the packets to a baking sheet. Bake until the fish is opaque throughout, 12 to 14 minutes.
  3. Transfer the packets to plates and use scissors to make a small X in the top of each packet. Tear open carefully (they will probably release steam) and top with the pesto.