2 small red or Yukon Gold potatoes, very thinly sliced
4 6-ounce pieces boneless, skinless cod, salmon, or bass
1 cup frozen peas
1/4 cup olive oil
Kosher salt and black pepper
1/4 cup pesto
Fat 15g (2 g saturated fat)
How to Make It
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.
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