Baked Halibut with Parsley Pesto

A lemon-intense parsley pesto is a zesty accompaniment to meaty halibut fillets. To ensure the fish stays moist and tender, watch it carefully so you don’t overcook it.

(6-oz.) halibut fillets (1 inch thick)

tablespoons olive oil, divided 3/4 teaspoon coarse salt, divided 1/2 teaspoon pepper 1 cup packed fresh Italian parsley 1/4 cup chopped walnuts 2 tablespoons grated Parmesan cheese 1 garlic clove, chopped 1 1/2 teaspoons grated lemon peel 3 teaspoons lemon juice 1. Heat oven to 400°F. Place halibut on small foil-lined rimmed baking sheet. Brush both sides of fish with 1 tablespoon of the oil; sprinkle with 1/2 teaspoon of the salt and pepper. Bake 10 minutes or until fish just begins to flake.

Meanwhile, process remaining 1/4 teaspoon salt, parsley, walnuts, cheese, garlic, lemon peel and lemon juice in food processor until finely chopped. Add remaining 4 tablespoons oil; pulse until mixture is blended. Spoon over fish.

servings PER SERVING: 375 calories, 24.5 g total fat (4 g saturated fat), 35 g protein, 3 g carbohydrate, 95 mg cholesterol, 500 mg sodium, 1 g fiber