Parchment-Baked Halibut

By JenHall

This is very good, one of our favorites. Any white fish can be used in this recipe, we usually use tilapia.

Ingredients

• 4 (12" x 18") sheets parchment paper
• 4 - 6 oz. halibut fillets
• 4 Tablespoons pesto sauce
• 1 cup carrots, shredded
• 1 cup zucchini, shredded
• 1 cup nappa cabbage, shredded
• 4 cloves garlic, minced
• 1 teaspoon sea salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 4 teaspoons olive oil
• 4 teaspoons chicken stock, low-sodium
• cooking spray

Preparation

Step 1

Preheat oven to 450 degrees F. Unfold parchment and coat lightly with cooking spray. Leave one two-inch edge ungreased. Place fillet on one side so it touches the fold but not the ungreased edge.

Spread 1 tablespoon pesto over each fillet and top with 1/4 cup each, carrot, zucchini, and cabbage. Sprinkle with 1/4 of the sea salt and black pepper and one minced glove of garlic. Drizzle fillet with 1 teaspoon olive oil and 1 teaspoon chicken stock. Fold paper and seal edges with narrow folds. Repeat with the remaining parchment paper, fish, and vegetables.

Place packets on baking sheet. Bake for 15 minutes or until puffy and lightly browned. NOTE: not getting fully cooked in our oven at this time, next time try 22 minutes.

To serve, open packets and transfer the fillets with their vegetable topping to plates. Pour juices over top.

NOTE: it is easy to change the quantity in this recipe, we usually make only 3 packets but we use all the veggies in the recipe so we have extra veggies.

NOTE: recipe works fine without adding the chicken broth. I always hated opening a can for 4 tablespoons so we tried it without & you can't tell.