Parchment-Baked Halibut With Pesto, Zucchini, and Carrots |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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In place of halibut, you can use other small, flat, white fish fillets, such as red snapper, sea bass, pompano, striped bass, or cod. Ingredients:
4 (12- x 18-inch) sheets parchment paper |
cooking spray |
4 (6-ounce) halibut fillets |
1/4 cup commercial pesto |
1 cup shredded carrots (2 medium) |
1 cup shredded zucchini (1 small) |
3/4 teaspoon salt, divided |
1/2 teaspoon freshly ground pepper, divided |
4 teaspoons olive oil |
4 teaspoons dry white wine |
Directions:
1. Preheat oven to 450°. Follow directions for heart-shaped parchment package below.
2. Unfold parchment heart, and coat lightly with cooking spray, leaving a 2-inch border ungreased at edge.
3. Place fillet on one side so that it touches the fold, but not the ungreased border. Spread 1 tablespoon pesto over fillet; top with 1/4 cup carrot and 1/4 cup zucchini. Sprinkle with one-fourth of salt and pepper. Drizzle fillet with 1 teaspoon oil and 1 teaspoon wine.
4. Fold paper; seal edges with narrow folds. Repeat with the remaining parchment paper, fish, and vegetables.
5. Place packets on baking sheets. Bake at 450° for 15 minutes or until puffy and lightly browned. To serve, open packets and transfer the fillets with their vegetable topping to plates; pour juices over top. Or serve right in packets; carefully transfer to plates and pierce each to allow steam to escape.
6. Note: Nutritional analysis includes Sugars 0g.
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