Baked Halibut with Pesto, Zucchini and Carrots

Name: Parchment-Baked Halibut with Pesto, Zucchini and Carrots
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 4 (12 x18-inch) sheets parchment paper; Cooking spray; 4 6-ounce halibut fillets; ¼ cup commercial pesto; 1 cup carrots, shredded (approx. 2 medium carrots); 1 cup zucchini, shredded (approx. 1 small zucchini); ¾ tsp salt, divided; 1/2 tsp freshly ground pepper, divided; 1-2 tsp olive oil; 4 tsp dry white wine

May 29, 2020

Low in carbs and high in protein, this dish brings healthy and flavorful to a new level.

Nutrients per serving: 303 calories, 14 g fat, 5 g carbs, 37 g protein

Written by OxygenMag for Oxygen Magazine and legally licensed through the Matcha publisher network. Please direct all licensing questions to legal@getmatcha.com.

Ingredients

4 (12 x18-inch) sheets parchment paper

Cooking spray

4 6-ounce halibut fillets

¼ cup commercial pesto

1 cup carrots, shredded (approx. 2 medium carrots)

1 cup zucchini, shredded (approx. 1 small zucchini)

¾ tsp salt, divided

1/2 tsp freshly ground pepper, divided

1-2 tsp olive oil

4 tsp dry white wine

Directions

Preheat oven to 450° F

Unfold parchment paper and coat lightly with cooking spray, leaving a 2-inch border ungreased at edge

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.

Fold paper; seal edges with narrow folds. Repeat with the remaining parchment paper, fish, and vegetables.

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.