Garden-Topped Red Snapper - cooking recipe

Ingredients

1/2 c. pesto
3 Tbsp. lemon juice
1 medium carrot, chopped (about 1/2 c.)
1 leek, chopped
2 Tbsp. firm margarine or butter
1 drawn red snapper or other lean fish (about 2 lb.)

Preparation

Heat oven to 375\u00b0.
Mix pesto, lemon juice, carrot and leek. Cut margarine into small pieces.
Place in rectangular baking dish, 13 x 9 x 2-inches.
Place fish on margarine.
Spread vegetable mixture over fish.
Cover and bake 40 minutes or until fish flakes easily with fork.