Healthier living, one day at a time!

Parchment-Baked Halibut With Pesto, Zucchini, and Carrots

Prep Time

20 minutes

Prep Notes

This is a no fail recipe, good enough for company.  In place of halibut, you can use other small, flat, white fish fillets, such as red snapper, seabass, pompano, striped bass, or cod. Salmon is good too!

Cooking Time

15 minutes


4 servings


4 (12- x 18-inch) sheets parchment paper

Olive oil

4 (6-ounce) halibut fillets

1/4 cup commercial pesto (note: contains cheese, if eliminating dairy, see Traditional Pesto or Carrot Top Pesto recipes.  Note: If you are in a hurry, you can substitute chopped basil with garlic anda bit of olive oil in place of the pesto, but the pesto really adds a great flavor.  I have even used a sprinkle of dry basil!)

1 cup shredded carrots (2 medium)

1 cup shredded zucchini (1 small)

3/4 teaspoon salt, divided

1/2 teaspoon freshly ground pepper, divided

4 teaspoons olive oil

4 teaspoons dry white wine


    1. Preheat oven to 450°. Cut parchment into 18 inch long pieces and fold in half.  
    2. Unfold parchment paper, 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; crimp edges with narrow folds to seal. 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. 
    6. 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.


Health MARCH 2005/ Photo by: Leigh Beisch