Halibut and Summer Vegetables en Papillote

From Sonoma Diet


There's nothing fishy about this delicious lemon- and garlic-infused halibut! Succulent spices, zucchini, and olives add flavor to this nutrient-rich seafood dish.

PREP: 30 minutes BAKE: 15 minutes OVEN: 400°F MAKES: 4 servings

4 4- to 5-ounce fresh or frozen halibut steaks
2 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
Parchment paper
2 medium tomatoes, sliced 1/4 inch thick
1 medium fennel bulb, cored and sliced
Kosher salt
Freshly ground black pepper
12 ounces zucchini, bias-sliced 1/4 inch thick
12 ounces yellow summer squash, bias-sliced 1/4 inch thick
1/4 cup pitted Kalamata olives, quartered
2 teaspoons finely shredded lemon peel
3 tablespoons lemon juice
2 tablespoons thinly sliced fresh basil or 2 teaspoons dried basil, crushed

1. Thaw halibut, if frozen. Rinse halibut; pat dry with paper towels. In a small saucepan, heat oil over low heat. Add garlic; cook for 5 minutes, watching carefully so garlic does not brown. Set aside.

2. Tear four 20x12-inch pieces of parchment paper; fold each in half crosswise and crease. Open up again. On half of one parchment sheet, arrange 1/4 each of the tomato and fennel slices; sprinkle lightly with kosher salt and pepper. Drizzle with some of the oil and garlic mixture. Top with 1/4 of the zucchini and yellow squash; sprinkle again with kosher salt and pepper. Top with 1/4 of the olives and one piece of halibut. Sprinkle again with kosher salt and pepper; sprinkle with some of the lemon peel, juice, and basil. To make packet, fold paper over fish and vegetables. Crimp and fold edges to seal; twist corners. Repeat to make 3 additional packets.

3. Place packets in a shallow baking pan. Bake in a 400° oven about 15 minutes or until fish flakes easily when tested with a fork. (Carefully open the packets to test.) Serve immediately.

Nutrition Facts per serving: 249 cal., 11 g total fat (1 g sat. fat), 36 mg chol., 648 mg sodium, 13 g carb, 4 g fiber, 27 g pro.