Fish and Vegetables with Pesto Baked in Foil Packets

• 2/3 cup purchased pesto
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon hot pepper sauce
• 4 5- to 6-ounce red snapper or orange roughy fillets
• 16 asparagus spears, each trimmed to 4-inch length
• 10 ounces plum tomatoes, coarsely chopped
• 2 yellow crookneck squash, thinly sliced on diagonal

1. Preheat oven to 350F.
2. Blend pesto, lemon juice and hot pepper sauce in small bowl.
3. Arrange four 12x12-inch pieces of heavy-duty foil on work surface.
4. Place 1 fish fillet in center of each.
5. Sprinkle fish lightly with salt and pepper.
6. Spread each fillet with 1 tablespoon pesto mixture.
7. Top each fillet with asparagus, tomatoes and squash, then dollop with remaining pesto mixture.
8. Fold sides of foil over fish and vegetables, covering completely; seal packets closed.
9. Using long spatula, transfer foil packets to large baking sheet.
10. Bake until fish is just opaque in center and vegetables are crisp-tender, about 25 minutes.

purchased pesto, lemon juice, hot pepper sauce, length, tomatoes, crookneck squash

Taken from www.epicurious.com/recipes/food/views/fish-and-vegetables-with-pesto-baked-in-foil-packets-102647 (may not work)