Parchment Baked Halibut

Details

Have a tasty and healthy dinner ready in under 30 minutes! Parchment Baked Halibut is delicious, nutritious, easy to make and fun to unwrap!

Ingredients

• 4 sections of parchment paper cut into 12 x 16-inch pieces
• Eat-Clean Cooking Spray
• 4 x 5-oz / 140 g halibut filets
• ¼ cup / 60 ml pesto sauce
• 1 cup / 240 ml carrots, shredded (2 medium)
• 1 cup / 240 ml zucchini, shredded (1 small)
• 1 cup / 240 ml napa cabbage, shredded
• 4 cloves garlic, minced
• 1 tsp / 5 ml sea salt, divided
• 1 tsp / 5 ml freshly ground pepper, divided
• 4 tsp / 20 ml extra virgin olive oil, divided
• 4 tsp / 20 ml low-sodium chicken stock, divided

Preparation

1. Preheat oven to 450°F / 232ºC.
2. Fold parchment paper in half to create a crease. Unfold the paper and coat it lightly with Eat-Clean Cooking Spray, leaving a 2-inch border. Place filet on one side of the parchment so it touches the fold but not the ungreased border.
3. Spread 1 Tbsp / 15 ml pesto over filet and top with ½ cup / 120 ml carrots, cabbage and zucchini.
   
4. Spread 1 minced clove of garlic over filet and sprinkle with ¼ tsp / 1.25 ml salt and black pepper. Then drizzle with 1 tsp / 5 ml olive oil and 1 tsp / 5 ml chicken stock.
   
5. Fold parchment paper over the fish and seal edges with narrow fold.
6. Repeat with remaining parchment paper, fish and vegetables.
7. Place packets on baking sheets. Bake for 15 minutes or until puffy and lightly browned.
8. To serve, transfer packets to plate and open.

Tosca's Tip

In place of halibut, you can use other small, flat, white fish filets, such as red snapper, sea bass, pompano, striped bass, tilapia or cod.