Parchment-Baked Halibut With Pesto, Zucchini, and Carrots

Health
parchment-halibutRecipe

Photo: Leigh Beisch

In place of halibut, you can use other small, flat, white fish fillets, such as red snapper, sea bass, pompano, striped bass, or cod.
4 servings (serving size: 1 parchment packet)

Ingredients

+ Add To Shopping List
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

Preparation

Prep: 20 Minutes
Cook: 15 Minutes

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.

Note: Nutritional analysis includes Sugars 0g.

Created date

July 2005

Nutritional Information

Calories 253
Fat 10 g
Satfat 2 g
Monofat 6 g
Polyfat 2 g
Protein 36 g
Carbohydrate 1 g
Fiber 0.0 g
Cholesterol 56 mg
Iron 2 mg
Sodium 337 mg
Calcium 112 mg