Easy and quick meal that's simple enough to make in the spur of the moment! This haddock fillet topped with paleo walnut pesto was adapted from a recipe I found a few years ago on reynoldskitchens.com; it's moist and delicious & best of all cooks quickly in a foil packet so cleanup is a breeze!
Wild caught haddock fillet (one fillet for each serving)
One lemon, sliced
Small onion, sliced
1 large carrot, peeled and sliced
½ cup toasted walnuts
1 cup of fresh basil
1 Tbs fresh lemon juice
2 Tbs extra virgin olive oil (plus additional for drizzling on fish) (I use Whole Foods, 365 Everyday Value Brand; http://www.wholefoodsmarket.com/about-our-products/product-lines/365-everyday-value)
Sea salt & pepper to taste
Directions for cooking fish:
For each serving, lay sliced lemon and onion in the center of a large piece of foil which has been spritzed with olive oil. Place haddock fillet on top of lemon & onion, then spread with walnut pesto (recipe follows). Place thinly sliced carrots on either side of fish. Bring sides of foil together and roll up, leaving room at the top for air to circulate. Bake at 450 degrees for about 20 minutes. Discard lemon and onion before serving.
Directions for pesto:
Combine 1/2 cup toasted walnuts, a cup of basil, 1Tbs of lemon juice, 2 Tbs olive oil, sea salt & pepper in a food processor. Pulse to get it initially mixed, then blend until mixed well. Heart healthy & high in protein, this meal is gluten-free, dairy-free, soy-free, and grain-free clean eating at its best!
This recipe is gluten-free, dairy-free, soy-free, grain-free, paleo, Whole30 compliant®
Originally posted on Instagram on 1/23/17