Another Fish Recipe for You

Parchment-Baked Halibut With Pesto, Zucchini, and Carrots

Calories per serving:	253
Fat per serving:	10g
Saturated fat per serving:	2g
Monounsaturated fat per serving:	6g
Polyunsaturated fat per serving:	2g
Protein per serving:	36g
Carbohydrates per serving:	1g
Fiber per serving:	0.0g
Cholesterol per serving:	56mg
Iron per serving:	2mg
Sodium per serving:	337mg
Calcium per serving:	112mg

• Ingredients
• 4 (12- x 18-inch) sheets parchment paper
• Cooking spray
• 4 (6-ounce) halibut fillets
• 1/4 cup commercial pesto
• 1 cup shredded carrots (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

Method

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.