2 - 4 Block Meals

Ingredients:
1 tablespoon chopped jarred garlic, rinsed
2 tablespoons dried or 6 tablespoons finely chopped fresh basil
2 1/3 teaspoons extra-virgin olive oil
Kosher salt and pepper to taste
1 1/2 cups chopped frozen onions
4 cups Green Giant San Francisco frozen vegetables
1 cup cooked barley
4 ounces dry white wine
1 cup fat-free chicken or fish stock
12 ounces sole or flounder Instructions

Instructions:
1. Spray a 9 X 12-inch baking dish with olive oil cooking spray. Preheat the oven to 350°F. 2. To make the pesto, in a small bowl combine 1 1/2 teaspoons of the garlic, basil, and olive oil. Add a dash of salt and pepper. 3. Spray a nonstick sauté pan with olive oil cooking spray and heat over high heat. Add the onions, vegetables, and remaining 1 1/2 teaspoons garlic and sauté for five minutes, or until tender yet firm. Stir in the barley, wine, and stock. Spread the vegetable mixture in the baking dish and layer the fish on top. Spread the fish with the pesto. Bake for 12 to 15 minutes, or until the fish is firm to the touch.