1 1/2 pounds halibut, cod or red snapper fillet, cut into 4 pieces
1/2 teaspoon salt
1/4 teaspoon freshly ground or coarse ground pepper
1 (14-ounce) can artichoke heart quarters, well-drained
1 1/2 cups shredded carrot
1/4 cup shredded fresh basil leaves
1/4 cup pitted kalamata olives, halved
2 teaspoons freshly grated lemon zest
1/4 cup lemon juice
- Fish packets can be assembled up to 6 hours ahead. Place packets onto baking sheet to refrigerate.
- The carrots can be either shredded or cut into small julienne strips. Packaged coarsely shredded carrots can be found in the produce section of the supermarket.