Thaw fish, if frozen.
If desired, remove and discard skin from fish.
Rinse fish; pat dry with paper towels.
Set aside.
In a medium microwave-safe bowl cover and microwave potatoes on 100 percent 'power (high) for 5 to 7 minutes or until nearly tender, stirring once.
Add broccoli and about half the pesto; toss to coat.
Tear off four 12-inch squares of foil or parchment paper.
Divide the vegetable mixture among foil squares.
Top with fish, tucking under any thin edges.
Spoon the remaining pesto over fish.
Bring up opposite edges of foil and seal with a double fold.
Fold ends to completely enclose mixture, leaving space for steam to build.
Place fish packets on a baking sheet.
Bake in a 400° oven about 15 minutes or until fish flakes easily when tested with a fork.