Pesto-Baked Halibut

Pesto-Baked Halibut
Makes 4
Prep 25 m
Bake 23 m



  1. 1 of 5 Heat oven to 425 degrees . Place potatoes on a foil-lined baking sheet and season with 1/4 tsp of the salt and 1/8 tsp of the pepper. Bake at 425 degrees for 10 minutes, turning once.
  2. 2 of 5 Meanwhile, cut four 16 x 12-inch pieces of parchment paper. Fold in half crosswise. Draw a large half heart on each piece. Cut out and open.
  3. 3 of 5 Place a piece of fish near the fold of each heart and spread with 1 tbsp pesto. Top fillet with equal amounts of zucchini, carrots and shallots. Season with some of the remaining salt and pepper. Arrange potatoes over vegetables. Drizzle with 2 tsp oil, 1 1/2 tsp broth and top with a thyme sprig. Repeat.
  4. 4 of 5 Starting at top of each heart, fold edges of parchment, sealing edges with narrow folds. Twist the ends to seal. Arrange packets on a large baking sheet and bake at 425 degrees for 13 minutes.
  5. 5 of 5 Place packets on dinner plates; cut open.
Nutrition Information for Pesto-Baked Halibut
Servings Per Recipe: 4
Per Serving: 83 mg chol., 3 g sat. fat, 16 g carb., 4 g fiber, 35 g pro., 550 mg sodium, 374 kcal cal., 18 g Fat, total