Categories: Eating Clean
Ingredients
- • 4 sections of parchment paper cut into 12” x 16” pieces
- • Eat-Clean Cooking Spray
- • 4 x 5-oz halibut fillets
- • 1/4 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 best-quality olive oil, divided
- • 4 tsp / 20 ml low-sodium chicken stock, divided
Directions
-
Preheat oven to 450°F / 232ºC.
-
Fold parchment paper in half to create a crease. Unfold the paper and coat it lightly with Eat-Clean Cooking Spray, leaving a two-inch border. Place fillet on one side of the parchment so it touches the fold but not the ungreased border.
-
Spread 1 Tbsp / 15 ml pesto over fillet and top with 1/2 cup / 120 ml carrots, cabbage and zucchini.
-
Spread 1 minced clove of garlic over fillet and sprinkle with 1/4 tsp / 1.25 ml salt and black pepper. Then drizzle fillet with 1 tsp / 5 ml oil and 1 tsp / 5 ml chicken stock.
-
Fold parchment paper over the fish and seal edges with narrow fold.
-
Repeat with remaining parchment paper, fish and vegetables.
-
Place packets on baking sheets. Bake for 15 minutes or until puffy and lightly browned.
-
To serve, transfer packets to plate and open.