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Pesto-Baked Halibut Recipe

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This recipe for Pesto-Baked Halibut is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ lb small red-skinned potatoes, thinly sliced
½ tsp salt
¼ tsp black pepper
4 halibuts fillets (about 6 oz each)
¼ cup prepared pesto
2 medium zucchini, cut into 2-inch matchsticks
2 medium carrots, cut into 2-inch matchsticks
2 shallots, thinly sliced
8 tsp olive oil
6 tsp vegetable broth
4 thyme sprigs
lemon wedges, for squeezing
Directions:
Directions:
Heat oven to 425ºF. Place potatoes on a foil-lined baking sheet and season with ¼ tsp of the salt and ¼ tsp of the pepper. Bake at 425ºF for 10 minutes, turning once.

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.

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, 1½ tsp broth and top with a thyme sprig. Repeat.

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 425ºF for 13 minutes.

Place packets on dinner plates; cut open.

 

 

 

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