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Red Snapper, Vegetable and Pesto Packets Recipe


Atkins Red Snapper, Vegetable and Pesto Packets
5.2g
Glucides nets Atkins™
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

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 4medium (4-1/8" long)Scallions or Spring Onions
  • 1tablespoonExtra Virgin Olive Oil
  • 0 1/2tspSalt
  • 1 1/2lbSnapper (Fish) (Mixed Species)
  • 12spear, medium (5-1/4" to 7" long)Asparagus
  • 2smallYellow Summer Squash
  • 1tbspFresh Lemon Juice
  • 1small (5 per pound)Red Sweet Pepper
  • 2tablespoonPine Nuts (Pignolias)
  • 2Keto Basil Pesto

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.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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