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Tuscan Halibut in Parchment

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Cooking fish in parchment helps to retain moisture and makes clean up a breeze! This recipe is adapted from one by Janice Newell Bissex, MS, RD and Liz Weiss, MS, RD, the co-founders of Meal Makeover Moms.
Yield: Serves 4
Total Time: 28 min
Prep: 10 min
Cook: 18 min
Additional:
Ingredients
4 Vital Choice Alaskan halibut portions (6 ounces each)
1 tablespoon Vital Choice organic extra virgin olive oil
1 small zucchini, cut in quarters lengthwise, then sliced in 1/4-inch slices
1 small yellow squash, cut in quarters lengthwise, then sliced in 1/4-inch slices
1/4 cup pitted Kalamata olives, chopped
1/4 cup grated Parmesan cheese
1/2 teaspoon dried chopped organic basil
Sea salt and organic black pepper, to taste
Preparation
1.  Preheat oven to 400 degrees F.
2.  Cut four 12 inch square pieces of cooking parchment and set aside.
3.  Pat halibut portions dry with paper towels. Place one portion in the middle of each piece of parchment. Sprinkle with salt and pepper and set aside.
4.  Combine the zucchini, squash, olives, cheese, olive oil and basil in a bowl. Divide the mixture evenly and place on top of the halibut portions (about 1/2 cup per serving).
5.  Fold the parchment and seal the edges with narrow folds, pierced by moist toothpicks or paperclips. Place the packets on a baking sheet and bake until the fish is cooked through and the vegetables are tender, about 18 minutes.
6.  Open the packets (be careful of hot steam!), place on individual plates and serve immediately with rice or pasta.
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