| | Canola oil cooking spray |
| 6 oz | Skinless haddock |
| 1 1/2 tbsp | Store-bought basil pesto sauce |
| 2 1/2 cups | Lightly packed baby spinach leaves, washed |
| 1/2 cup | Thinly sliced red bell pepper |
| 2 tbsp | Grated parmesan cheese |
| | Salt and pepper to taste |
Preheat oven to 450 degrees F.
Cut two 18x12-inch rectangles of aluminum foil. Spray the center of one of the rectangles with cooking spray, then arrange the fish in the center and evenly spread the pesto sauce over the fish. Pile the spinach and peppers on top, sprinkle with parm. cheese and season with salt and pepper. Spray the center of the other piece and place it on top of the mound of spinach and tightly seal by rolling and crimping the four edges. Place the foil pack on a baking sheet and bake 15 mins. Carefully open pack using sharp knife or scissors. Transfer fish to a plate.