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Sun-Dried Tomato Pesto Halibut

Cover the bottom of casserole dish with white wine and lemon zest to enhance the flavors of the halibut and omit the coating spray. Lightly season Zucchini and squash with Lemon pepper or chili flakes.

Serves: 4

Prep Time: 30
Meal Occasion: Main Dish, Lunch, Dinner
Cuisine Type: American

Ingredients

1	package UNCLE BEN’S® Long Grain & Wild Rice Sun-Dried Tomato Florentine
4	Halibut fillets (5 oz. each)
1	carrot (medium), sliced thin
1/2	red bell pepper
1	yellow squash cut into coin slices
1	green zucchini cut into half moon slices
4	Tbsp. prepared sun-dried tomato pesto

Instructions

1. Prepare oven to 350º F and prepare rice according to package directions.
2. Apply coating spray to casserole dish and place halibut in dish allowing for space in between each piece. Bake for 8 to 12 minutes depending on thickness of the fillets. Sauté zucchini, squash, carrot and pepper in skillet over medium heat. Top each fillet with a tablespoon of tomato pesto after closing.