- Tuscan Halibut in Parchment
Tuscan Halibut in Parchment
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.
Tuscan Halibut in Parchment
Prep Time: 10 minutes | Cook Time: 18 minutes | Total Time: 28 minutes
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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
Instructions
- Preheat oven to 400 degrees F.
- Cut four 12 inch square pieces of cooking parchment and set aside.
- 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.
- 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).
- 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.
- Open the packets (be careful of hot steam!), place on individual plates and serve immediately with rice or pasta.
Serves: Serves 4