Baked Halibut with Pesto, Zucchini, and Carrots
Seafood / low carb
Low in carbs and high in protein, this dish brings healthy and flavorful to a new level!
4 6-oz. filets
1/4 cup pesto
1 cup carrots, shredded (approx. 2 medium sized carrots)
1 cup zucchini, shredded (approx. 1 small zucchini)
3/4 tsp. salt, divided
1/2 tsp. freshly ground pepper, divided
1-2 tsp. olive oil
4 tsp. dry white wine
4 sheets of parchment paper (12x18 inch)
Preheat oven to 450°
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.
Written by OxygenMag for Oxygen Magazine and legally licensed through the Matcha publisher network. Please direct all licensing questions to email@example.com.
Calories 300, Protein 37 grams, Fat 14 grams, Carbs 5 grams