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Home > Recipes > Fish and Shellfish > Parchment-Baked Halibut With Pesto, Zucchini, and Carrots

Parchment-Baked Halibut With Pesto, Zucchini, and Carrots

Submitted by: Kelly M

Date submitted: 14 August 2012 at 14:34:58

Cover Recipe: "Yet another delicacies!!!."

Parchment-Baked Halibut With Pesto, Zucchini, and Carrots

Total Time:

35 minutes


Originaly Yeild:

4 servings

Yeild:

servings 

Ingredients:

1 tbsp,  Cooking spray

6 oz,  halibut fillets

0.25 tin,  commercial pesto

2 medium,  shredded carrots

1 medium,  shredded zucchini

1 tsp,  salt, divided

0.50 tsp,  freshly ground pepper, divided

4 tsp,  olive oil

4 tsp,  dry white wine

Preparation:

  1. Preheat oven to 450°. Unfold parchment heart, and coat lightly with cooking spray, leaving a 2-inch border ungreased at edge.
  2. 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.
  3. Fold paper; seal edges with narrow folds. Repeat with the remaining parchment paper, fish, and vegetables.
  4. 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.

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