Recipe of the Week - Parchment Pesto Halibut

This delicious little number has become my all time favorite fish recipe. Loaded with healthy oils and TONS of flavor, I have even served this for a dinner party and received raves.

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.