What’s for dinner? How about this delicious pesto baked fish recipe! It’s sure to please the whole family plus supply ample omegas for healthy brain function, hair, skin, nails, weight loss and more. Enjoy!
- 4 sheets parchment paper
- 4-6 oz. halibut, tilapia fillet, or any fish
- 4 Tbsp. store bought or homemade pesto sauce dressing section
- 1 cup carrots, shredded
- 1 cup zucchini, shredded
- 1 cup cabbage, shredded
- 2 tsp. garlic, minced
- 1 tsp. freshly ground pepper, divided
- 4 tsp. extra-virgin olive oil
- 4 tsp. low-sodium chicken stock
- Olive oil cooking spray
Preheat oven to 450 degrees. Unfold parchment and coat lightly with cooking spray. Leave one two- inch edge ungreased. Place fillet on one side so it touches the fold but not the ungreased edge. Spread 1 Tbsp. pesto over fillet and top with 1⁄4 cup each, carrot, cabbage, and zucchini. Sprinkle with pepper and garlic. Drizzle fillet with 1 tsp. oil and 1 tsp. chicken stock. Fold paper and seal edges with narrow folds.
Repeat with the remaining parchment paper, fish, and vegetables. Place packets on baking sheets, and bake for 15 minutes or until puffy and lightly browned. To serve, open packets and transfer the fillet with their vegetable topping to plates. Pour juices over top. Or serve right in packets.