Parchment-Baked Halibut With Pesto, Zucchini, and Carrots

Name: Parchment-Baked Halibut With Pesto, Zucchini, and Carrots
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters shredded carrots (2 medium); 4 teaspoons dry white wine; 680 grams halibut fillets; 4 teaspoons olive oil; 1 teaspoons freshly ground pepper, divided; 59 milliliters commercial pesto; 1 teaspoons salt, divided; 237 milliliters shredded zucchini (1 small)

Parchment-Baked Halibut With Pesto, Zucchini, and Carrots might be just the main course you are searching for. This recipe makes 4 servings with 276 calories, 33g of protein, and 12g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 35 minutes. Head to the store and pick up commercial pesto, wine, salt, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Preheat oven to 45

Equipment you will use

Oven

Follow directions for heart-shaped parchment package below.

Unfold parchment heart, and coat lightly with cooking spray, leaving a 2-inch border ungreased at edge.

Ingredients you will need

Cooking Spray

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.

Ingredients you will need

Zucchini

Carrot

Spread

Pesto

Sprinkle with one-fourth of salt and pepper.

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Salt And Pepper

Drizzle fillet with 1 teaspoon oil and 1 teaspoon wine.

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Wine

Cooking Oil

Fold paper; seal edges with narrow folds. Repeat with the remaining parchment paper, fish, and vegetables.

Ingredients you will need

Vegetable

Fish

Equipment you will use

Baking Paper

Place packets on baking sheets.

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Baking Sheet

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.

Ingredients you will need

Vegetable

Equipment you will use

Oven

Equipment

Oven

Baking Paper

Baking Sheet

Ingredients

Servings:

237milliliters

shredded carrots (2 medium)4teaspoons

dry white wine 680grams

halibut fillets 4teaspoons

olive oil 1teaspoons

freshly ground pepper, divided 59milliliters

commercial pesto 1teaspoons

salt, divided 237milliliters

shredded zucchini (1 small)

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Halibut. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Maysaran Arsheen Pinot Gris. It has 4.5 out of 5 stars and a bottle costs about 18 dollars.