Get ready for a recipe that is now in the top 5 of my favorite dinner recipes of all-time. It may even be number one of two. This was SO GOOD. I mean, absolutely delicious, mouth-watering, make you wish you made double the recipe kind of dinner. And it was one of the easiest recipes I’ve ever made too. Boom! We both could not get enough and I believe we even licked our parchment paper at the end.

You can use any sturdy fish, and we used wild Alaskan salmon because it’s one of the few fish available fresh at our local market. You can consult the Monterey Bay Aquarium’s Seafood Watch List for the best/most environmentally sustainable choices and compare it to what’s available where you are. I sliced the potatoes very thin but not mandolin thin…I think they came out perfect, lightly crispy and fully cooked through. I used a frozen pea and carrot mix that I already had in the freezer. Easy and delicious, please give this a try soon.

Potato, Pea, and Pesto Fish Packets

Recipe from: Real Simple Magazine

Hands-On Time 15 minutes

Total Time 30 minutes

Serves 2

Ingredients

• 1 medium red or Yukon Gold potato, very thinly sliced
• 2 – 6-ounce pieces boneless, skinless cod, salmon, or bass
• 1/2 cup frozen peas
• 2 Tbsp. olive oil
• Kosher salt and black pepper
• 2 Tbsp. pesto

Directions
1. Heat oven to 425°F. Place the potatoes in a single layer on two 11-by-15-inch pieces of parchment, dividing evenly.

2. 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.

3. 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.