Parchment-Baked Halibut With Pesto, Zucchini, and Carrots

Ingredients

• 1 cup carrots shredded (2 medium)
• 4 teaspoons cooking wine dry white
• 24 ounce pacific halibut filets 
• 4 teaspoons olive oil 
• 0.5 teaspoon pepper divided freshly ground
• 0.3 cup commercial pesto 
• 0.8 teaspoon salt divided
• 1 cup zucchini shredded (1 small)

Equipment

• baking sheet
• baking paper
• oven

Directions

1. Preheat oven to 45
2. Follow directions for heart-shaped parchment package below.
3. Unfold parchment heart, and coat lightly with cooking spray, leaving a 2-inch border ungreased at edge.
4. Place fillet on one side so that it touches the fold, but not the ungreased border.
5. Spread 1 tablespoon pesto over fillet; top with 1/4 cup carrot and 1/4 cup zucchini.
6. Sprinkle with one-fourth of salt and pepper.
7. Drizzle fillet with 1 teaspoon oil and 1 teaspoon wine.
8. Fold paper; seal edges with narrow folds. Repeat with the remaining parchment paper, fish, and vegetables.
9. Place packets on baking sheets.
10. 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.