Dreamy Italian Pesto Fish Packets
June 06, 2018
Dig into pesto, parsley, and lemon-garnished halibut fillets cooked with our irresistible Dreamy Italian Dressing! This dish is light and delicious, packed with Mediterranean flavor, and ideal for warm summer nights or a refreshing seafood dinner at any time of year. We love serving it with freshly grilled veggies, couscous, or salad.
If you've seen foil packet fish recipes, this one is similar but with parchment paper subbing in for the aluminum stuff. Not only is parchment able to withstand high-temperature cooking like foil, but it also has nonstick properties that make it ideal for preparing delicate fish. Cooked on parchment paper to seal in the natural juices, this baking method also has the added bonus of easy cleanup. Share with friends and family, and pair it with a cool glass of white wine or sparkling water for the perfect dinner with the people you love.
Pesto Fish Packets
Whip up this fresh, Tuscany-inspired meal in just 45 minutes! Cooked in parchment paper for less mess, these easy fish packets come together with homemade spinach pesto and our delicious Dreamy Italian Dressing for a summery main dish that pairs beautifully with everything from salad to new potatoes.
2 6-ounce halibut fillets (or other white fish)
2 bell peppers, cut into thin slices
1 small yellow squash, cut into thin slices
1 cup fresh baby spinach leaves
1 cup parsley, chopped
1 tablespoon raw, unsalted sunflower seeds
- 1 small clove garlic
- 1 tablespoon lemon juice (15 ml)
- Salt and pepper
Primal Kitchen Dreamy Italian Dressing
Preheat oven to 400°F (204 °C).
Bring a small pot of water to a boil. Prepare a small bowl of ice water as well. Blanch the spinach in the boiling water for 10 seconds. Drain. Drop the spinach into the ice water to cool. Drain and squeeze excess water out of the leaves.
Finely chop the spinach and put it in a food processor with the parsley, sunflower seeds, garlic and lemon juice. Process until the parsley is finely chopped. With the blade running, drizzle in olive oil until desired consistency is reached. Add salt to taste.
Cut two 14-inch squares of parchment paper. (35 cm). Create a small bed of bell pepper and squash slices in the middle of each paper. Add 3 Tbsp of Dreamy Italian Dressing. Set the fish on top.
Season the fish and veggies lightly with salt and pepper. Spread about 1 tablespoon of pesto on top of each piece of fish. Fold the parchment into sealed pockets around the fish. Set the pockets on a rimmed baking sheet.
Bake for 12 to 15 minutes until fish is opaque in the middle.
Open the parchment carefully to avoid steam. Garnish the fish and veggies with more pesto and serve. Enjoy!
- Nutritional information calculated using Cronometer and includes 2 tablespoons of dressing.
- Not sure how to fold your packets? Follow these instructions:
First, fold over 1 inch (2.5 cm) of the paper on the sides that are closest to the short sides of the fish fillets. Next, ring together the other two sides of the parchment, over the top of the long sides of the fillets. Fold these sides together twice to seal, and then fold over and crimp the short ends of the paper to seal.
- Serving Size
- 1 serving
- per serving
- 15.2 grams
- 44.4 grams
- 43.8 grams
You might also enjoy these other seafood dishes:
- Tilapia Fish Tacos
- Air Fryer Fish Sticks
- Seared Scallops with Avocado Oil and Lemon
- Easy Shrimp Tacos
- Salmon Rice Bowl