Pesto Primavera Halibut en Papillote
This Pesto Primavera Halibut en Papillote is a low-mess, high protein, simple and healthy summer dish that is packed with flavor.
Ingredients
- four 12.5 in. x 16 in parchment paper sheets
- four 5-6 ounce halibut filets
- 4 Tablespoons fresh or store-bought pesto
- 1 cup matchstick carrots
- 1 cup zucchini sliced in matchsticks
- 1 cup red bell julienned
- 12 castelvetrano olives
- four lemon wedges to garnish
- Drizzle of good olive oil to garnish
- fresh basil leaves to garnish
Instructions
- Preheat oven to 425 degrees. Prepare your work station with a parchment-lined baking sheet, your cut vegetables, pesto and seasonings in a line. Dry the halibut filets well and season both sides with salt, pepper and granulated garlic.
- Working one at a time, fold the first parchment paper sheet down the middle to designate two halves.
- Place each halibut filet on the bottom half of a parchment piece. Spoon 1 tablespoon of pesto atop each filet, followed by several of each julienned vegetable. Sprinkle veggies with more salt, pepper and granulated garlic. Top with 4 olives.
- Delicately fold the top half of the parchment paper over the fish and veggies and go around to fold and secure each piece of parchment around the fish and veggies creating a secure parcel, and tucking last und underneath to secure.
- Place the parchment parcels on the baking sheet. Bake on the middle rack for 12 to 15 minutes or until the fish is fully cooked and flakes easily.
- To serve, add each parchment parcel to a plate alongside roasted vegetables and a lemon wedge. Cut the tops open with scissors and finish fish with a drizzling of good olive oil and fresh basil leaves. Serve immediately.