4 orange roughy fillets
½ cup pesto sauce with garlic
sun-dried tomatoes, packed in oil
1 (6-ounce) jar artichoke hearts
pine nuts
1 zucchini, cut into long strips
1 red onion, sliced
1 lemon
4 teaspoons butter
Place each fillet on a sheet of parchment paper or foil. Spread pesto sauce evenly over fillets. Sprinkle with tomatoes, artichoke hearts, and pine nuts. Lay a thin slice of zucchini on either side of each fillet. Top with a thin onion slice. Squeeze lemon over fillets and season with Cajun seasoning. Place 1 teaspoon butter on top of each. Fold paper or foil over the top and seal edges. Place on a baking sheet. Bake at 400 degrees for 25 minutes.
Yield: 4 servings