Parchment-Baked Halibut With Pesto, Zucchini, and Carrots

By Antcri742

Many types of fish are rich in omega-3 fatty acids, which play an important role in brain health. Fish is also a lean protein source, meaning it's low in saturated fat.

Ingredients

• 4 (12- x 18-inch) sheets parchment paper
• Cooking spray
• 4 (6-ounce) halibut fillets
• 1/4 cupcommercial pesto
• 1 cupshredded carrots (2 medium)
• 1 cupshredded zucchini (1 small)
• 3/4 teaspoonsalt, divided
• 1/2 teaspoonfreshly ground pepper, divided
• 4 teaspoonsolive oil
• 4 teaspoonsdry white wine

Details

Servings 4
Adapted from health.com

Preparation

Step 1

Makeup

1. Preheat oven to 450°. Follow directions for heart-shaped parchment package below.

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.

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.

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Prep: 20 minutes; Cook: 15 minutes. In place of halibut, you can use other small, flat, white fish fillets, such as red snapper, sea bass, pompano, striped bass, or cod.

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