Rosedale Diet Recipes ■^245■ ■ ■ (^) BAKED HALIBUT IN PESTO SAUCE
Pesto adds flavor and texture to mild, meaty halibut.
SERVES 2
PESTO
2 cups fresh basil leaves
(^1) ⁄ 2 cup extra virgin olive oil
(^1) ⁄ 4 cup walnuts
2 tablespoons grated Parmesan
3 garlic cloves
2 3-ounce halibut fillets
(^1) ⁄ 2 pound Brussels sprouts
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
2 tablespoons chopped fresh parsley
Salt and black pepper
- Preheat the oven to 400°F.
- Mix the pesto in a blender. (Save 2 tablespoons for tomorrow’s
breakfast, page 246.)- Rinse the fish and pat dry.
- Place a large piece of aluminum foil in the bottom of a glass baking
dish.- Spoon a layer of pesto on the foil, place the fillets on the foil, and
spoon more pesto on top.- Fold the foil around the fish to make a little package.
- Bake for 20 minutes, or until the fish is opaque throughout.
- Fill a large saucepan half full with water, bring to a boil, add the
Brussels sprouts, and reduce to a simmer for 7 to 10 minutes.- Drain the Brussels sprouts; add lemon juice, lemon zest, parsley, and
salt and pepper.