Tuscan Halibut

Adapted from an Alaska Seafood recipe

4 sheets heavy duty aluminum foil
(2) 15-oz cans cannellini beans, rinsed and drained
2 medium tomatoes, chopped
2 Tbsp prepared pesto
4 Alaska halibut fillets, skinned (about 1½ lbs)
4 tsp lemon juice
1 tsp sea salt
1 tsp freshly ground pepper
4 lemon slices

Preheat oven to 450°F.

Combine beans, tomatoes, and pesto; mix well. Center 1/4 of the bean mixture on each sheet of foil. Top each with 1 halibut fillet. Drizzle halibut with lemon juice, season with salt and pepper, and top each with a slice of lemon. Bring up sides of foil and double fold. Double fold the ends to form four packets, leaving room for heat circulation inside the packets. Place packets on a cookie sheet and bake 15 to 20 minutes.

Makes 4 servings

Allergy Warning: Contains Fish

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