Ingredients
Equipment
Method
- Preheat the oven to 375°F. Cut the parchment paper into four 8-inch long pieces. Fold it in half, then unfold it.
- Place the zucchini and cherry tomatoes on the parchment. Season the fish and veggies all over with salt and pepper, then place the fish on top of the vegetables. Sprinkle with thyme and drizzle with lemon juice.
- Fold the parchment paper over the fish. Starting at one end, crimp and fold the edges tightly to seal the packet. You want this sealed tight to steam the fish and veggies.
- Carefully transfer the parchment packets to a baking dish. Bake for 16 to 20 minutes or until the fish and vegetables are cooked through.
- pen the parchment and top with parsley. Serve with extra lemon juice and enjoy!Serving size = 1 piece of halibut and about 1 1/2 cups of vegetables.
Notes
Other tips: make sure the halibut is completely defrosted and patted dry before cooking. Cooking it in the parchment will ensure a delicious result!
This recipe is a great way to add fish/seafood to your weekly menu. Seafood is heart-healthy and helps with weight loss or maintenance. Health experts recommend having two meals with fish or salmon per week for optimal health.
Refrigerate leftovers in an airtight container for up to 2 days. Add more flavor by adding paprika, red onions, and feta cheese. Also, consider cod or mahi mahi for a more cost-effective option.