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Parchment-Baked Halibut With Pesto, Zucchini, and Carrots

Fitastic July 18, 2013

Prep Time: 20 minute

Cook Time: 15 minutes

Yield: 4 servings (serving size: 1 parchment packet)

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
Preparation

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. Sprea

d 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.

Nutritional Information per serving: Calories 253, Fat 10g, Protein 36g, Carbohydrates 1g


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