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
Cuisine: Main dish
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.

Parchment-Baked Halibut with Pesto, Zucchini and Carrots

Servings

Prep Time

10 minutes

Cook Time

15 minutes

Calories per serving: 303Author: Oxygen Magazine

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.