Ingredients

How to make it

  • Preparation
  • 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 2-inch border. Place filet on one side of the parchment so it touches the fold but not the ungreased border.
  • Spread 1 Tbsp / 15 ml pesto over filet and top with ½ cup / 120 ml carrots, cabbage and zucchini.
  • Spread 1 minced clove of garlic over filet and sprinkle with ¼ tsp / 1.25 ml salt and black pepper. Then drizzle with 1 tsp / 5 ml olive 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.
  • Tosca's Tip
  • In place of halibut, you can use other small, flat, white fish filets, such as red snapper, sea bass, pompano, striped bass, tilapia or cod.
  • Nutritional Value per Parchment Package:
  • Calories: 305
  • Calories from Fat: 146
  • Total Fat: 16 g
  • Saturated Fat: 2 g
  • Total Carbs: 7 g
  • Fiber: 3 g
  • Protein: 32 g
  • Sodium: 600 mg
  • Cholesterol: 45 mg
  • Sugar: 2 g

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