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
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Parchment-Baked Halibut with Pesto, Zucchini and Carrots
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.
