Recipes

Red Snapper, Vegetable and Pesto Packets Recipe

Atkins Red Snapper, Vegetable and Pesto Packets
5.2g
Net Carbs
Prep Time: 10 Minutes
Style:American
Cook Time: 25 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
40.6g

Protein

22.9g

Fat

3.6g

Fiber

398.5cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 2 Keto Basil Pesto
  • 4 medium (4-1/8" long) Scallions or Spring Onions
  • 1 tablespoon Extra Virgin Olive Oil
  • 0 1/2 tsp Salt
  • 1 1/2 lb Snapper (Fish) (Mixed Species)
  • 12 spear, medium (5-1/4" to 7" long) Asparagus
  • 2 small Yellow Summer Squash
  • 1 tbsp Fresh Lemon Juice
  • 1 small (5 per pound) Red Sweet Pepper
  • 2 tablespoon Pine Nuts (Pignolias)

DIRECTIONS

This recipe uses the Atkins Basil Pesto or you could use store-bought pesto; you will need 1/2 cup.  Due to the pesto and pine nuts this recipe is not suitable for the first two weeks of Induction.

 
  1. Heat oven to 425°F.
  2. Combine Basil Pesto, lemon juice, olive oil and salt in a large bowl. Evenly dice the asparagus, squash, green onion and bell pepper.  Gently spread half the pesto mixture onto the fish, and toss vegetables with remaining mixture to coat.
  3. Cut four 12 x 12 squares heavy-duty aluminum foil; fold each square in half, then open again. Distribute vegetables evenly over one side of each square, leaving a 1 border; lay one fillet on top of each. Sprinkle with pine nuts.
  4. Seal and crimp edges to make packets. Transfer packets to a baking sheet, and bake 25 minutes. Open packets directly on dinner plates.

 

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

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