Parchment-Baked Halibut With Pesto, Zucchini, and Carrots
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.
Yield: 4 servings (serving size: 1 parchment packet)Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients:
| 4 | (12- x 18-inch) sheets parchment paper |
| cooking spray | |
| 4 (6-ounce) packages | halibut steaks |
| 1/4 cup | pesto, commercial or homemade |
| 1 cup | shredded carrot (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.
Note: Nutritional analysis includes Sugars 0g.
Source: health.com
