parchment-baked-haddock

Parchment-Baked Haddock with Pesto, Zucchini, and Carrots

Ingredients

  • 4 (12- x 18-inch) sheets parchment paper
  • Cooking spray
  • 4 (6-ounce) Haddock fillets
  • ¼ cup commercial pesto
  • 1 cup shredded carrots (2 medium)
  • 1 cup shredded zucchini (1 small)
  • ¾ teaspoon salt, divided
  • ½ teaspoon freshly ground pepper, divided
  • 4 teaspoons olive oil
  • 4 teaspoons dry white wine

Preparation

  1. Preheat oven to 450°. Follow directions for heart-shaped parchment package below.
  2. Unfold parchment heart, and coat lightly with cooking spray, leaving a 2-inch border ungreased at edge.
  3. Place fillet on one side so that it touches the fold, but not the ungreased border. Spread 1 tablespoon pesto over fillet; top with 1/4 cup carrot and 1/4 cup zucchini. Sprinkle with one-fourth of salt and pepper. Drizzle fillet with 1 teaspoon oil and 1 teaspoon wine.
  4. Fold paper; seal edges with narrow folds. Repeat with the remaining parchment paper, fish, and vegetables.
  5. Place packets on baking sheets. Bake at 450° for 15 minutes or until puffy and lightly browned. To serve, open packets and transfer the fillets with their vegetable topping to plates; pour juices over top. Or serve right in packets; carefully transfer to plates and pierce each to allow steam to escape.

Note: Nutritional analysis includes Sugars 0g.


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