- Calories per serving 253
- Fat per serving 10g
- Saturated fat per serving 2g
- Monounsaturated fat per serving 6g
- Polyunsaturated fat per serving 2g
- Protein per serving 36g
- Carbohydrate per serving 1g
- Fiber per serving 0.0g
- Cholesterol per serving 56mg
- Iron per serving 2mg
- Sodium per serving 337mg
- Calcium per serving 112mg
How to Make It
Preheat oven to 450°. Follow directions for heart-shaped parchment package below.
Unfold parchment heart, and coat lightly with cooking spray, leaving a 2-inch border ungreased at edge.
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.
Fold paper; seal edges with narrow folds. Repeat with the remaining parchment paper, fish, and vegetables.
Place packets on baking sheets. Bake at 450° for 15 minutes or until puffy and lightly browned. 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.
Note: Nutritional analysis includes Sugars 0g.