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Heat oven to 425°F. Place potatoes on a foil-lined baking sheet and season with 1/4 teaspoon salt and 1/8 teaspoon of the pepper. Bake for 10 minutes, turning once.
Meanwhile, cut four 16 x 12-inch pieces of parchment paper. Fold in half crosswise, cut each piece of parchment into a heart shape.
Place a piece of fish near the center of each heart and spread with 1 tablespoon pesto. Top each fillet with equal amounts of zucchini, carrots and shallots. Season with the remaining salt and pepper. Arrange potatoes over vegetables. Drizzle each with 2 teaspoons oil, 1 1/2 teaspoons broth and top with a thyme sprig.
Starting at top of each heart, fold edges of parchment, sealing edges with narrow folds. Twist the ends to seal. Arrange packets on a large baking sheet and bake for 13 minutes. Be careful of hot steam when opening packets to serve.