Sonoma Diet
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 one-fourth 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 one-fourth of the zucchini and yellow squash; sprinkle again with kosher salt and pepper. Top with one-fourth 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 4 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. (To test, carefully open the packets and peek.) Serve immediately.
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Serving Size: 1 Serving (150g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 105 | ||
Calories from Fat: 71 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.9g | 11 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 149.9mg | 5 % | |
Potassium 433.8mg | 11 % | |
Total Carbohydrate 8.8g | 3 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 5.6g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 105
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