Instructions: Heat oven to 425 degrees. Combine pesto, lemon juice, olive oil and salt in a large bowl. Gently spread half the mixture on fish, and toss vegetables with remaining mixture to coat.

Cut four 12- by 12-inch 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-inch border; lay one fillet on top of each. Sprinkle with pine nuts. Seal and crimp edges to make packets.

Transfer packets to a baking sheet, and bake 25 minutes. Open packets directly on dinner plates.

This recipe yields 4 servings.

Description: "This is the perfect dish for summer or spring. Its easy, light, and takes advantage of summer veggies. Foil packets can be made ahead and refrigerated up to 1 day before baking."

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