Categories: Eating Clean

Ingredients

• • 4 sections of parchment paper cut into 12” x 16” pieces
• • Eat-Clean Cooking Spray
• • 4 x 5-oz halibut fillets
• • 1/4 cup / 60 ml pesto sauce
• • 1 cup / 240 ml carrots, shredded (2 medium)
• • 1 cup / 240 ml zucchini, shredded (1 small)
• • 1 cup / 240 ml napa cabbage, shredded
• • 4 cloves garlic, minced
• • 1 tsp / 5 ml sea salt, divided
• • 1 tsp / 5 ml freshly ground pepper, divided
• • 4 tsp / 20 ml best-quality olive oil, divided
• • 4 tsp / 20 ml low-sodium chicken stock, divided

Directions

1. Preheat oven to 450°F / 232ºC.

2. Fold parchment paper in half to create a crease. Unfold the paper and coat it lightly with Eat-Clean Cooking Spray, leaving a two-inch border. Place fillet on one side of the parchment so it touches the fold but not the ungreased border.

3. Spread 1 Tbsp / 15 ml pesto over fillet and top with 1/2 cup / 120 ml carrots, cabbage and zucchini.

4. Spread 1 minced clove of garlic over fillet and sprinkle with 1/4 tsp / 1.25 ml salt and black pepper. Then drizzle fillet with 1 tsp / 5 ml oil and 1 tsp / 5 ml chicken stock.

5. Fold parchment paper over the fish and seal edges with narrow fold.

6. Repeat with remaining parchment paper, fish and vegetables.

7. Place packets on baking sheets. Bake for 15 minutes or until puffy and lightly browned.

8. To serve, transfer packets to plate and open.

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