Baked Halibut with Pesto, Zucchini and Carrots

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

    Oxygen Magazine
    Servings

    4

    Prep Time

    10

    Cook Time

    15

    Category

    Main dish

    Calories per serving: 303

    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

    1. Preheat oven to 450° F
    2. Unfold parchment paper 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.
    6. 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.

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