Tuesday June 14, 2011 | 9:23 AM
Ingredients
• 4 sections of parchment paper cut into 12” x 16” pieces
• Eat-Clean Cooking Spray
• 4 x 5-oz tilapia fillets
• 1/4 cup pesto sauce
• 1 cup carrots, shredded
• 1 cup shredded
• 1 cup 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 best-quality olive oil, divided
• 4 tsp / 20 ml low-sodium chicken stock, divided
1.Preheat oven to 450°F / 232ºC.
2.Fold parchment paper in half . Unfold the paper and coatcooking spray, leaving a two-inch border. Place fillet on one side of the parchment so it touches the fold but not the ungreased border.
3.Spread 1 Tbsp l pesto over fillet and top with 1/2 cup carrots, cabbage and zucchini. 4.Spread 1 minced clove of garlic over fillet and sprinkle with 1/4 tsp sal t and black pepper. drizzle fillet with 1 tsp oil and 1 tsp chicken stock .Fold parchment paper over the fish and seal edges with narrow fold.
6.Repeat 7.Place packets on baking sheets. Bake for 15 minutes or until puffy and lightly browned. 8. transfer packets to plate and open.
Tosca's TipIn place of halibut, you can use other small, flat, white fish fillets, such as red snapper, sea bass, pompano, striped bass, tilapia or cod.