Parchment Pesto Halibut
In place of halibut, you can use other small, flat, white fish
fillets, such as red snapper, sea bass, pompano, striped bass, or cod.
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
Preparation
1. Preheat oven to 450°.
2. Cut parchment into a semi-circle (or leave it square) and fold in half. Open up fold 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.
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