Rating: 4 stars
14 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Chris Morocco

Gallery

Credit: Johnny Miller

Recipe Summary

hands-on:
15 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

332 calories; fat 15g; cholesterol 65mg; sodium 620mg; protein 30g; carbohydrates 19g; sugars 3g; fiber 3g; iron 2mg; calcium 31mg.
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