Halibut With Carrots and Leeks
Serves 4|
Hands-On Time:
15m
|
Total Time:
30m
Ingredients
- 3 small carrots, thinly sliced
- 2 leeks (white and light green parts), sliced into half-moons
- 4 6-ounce halibut fillets (1 inch thick), skin removed
- kosher salt and pepper
- 4 tablespoons olive oil
- 1/4 cup fresh oregano
Directions
- Heat oven to 375° F. Tear off 8 squares of parchment paper. Arrange 4 squares on a flat surface.
- Dividing evenly, place the carrots and leeks in the center of each square.
- Place the halibut on the vegetables. Season with ½ teaspoon salt and ¼ teaspoon pepper. Drizzle with the oil and sprinkle with the oregano.
- Top the fish and vegetables with the remaining squares of parchment. Fold over the edges several times to seal.
- Transfer the packets to a baking sheet and bake for 15 minutes.
- Using a paring knife, cut open the packets before serving. (Be careful of the escaping steam.)
Nutritional Information
- Per Serving
- Calories 341Calories From Fat 48%
- Fat 18g
- Sat Fat 3g
- Cholesterol 54mg
- Sodium 357mg
- Carbohydrate 8g
- Fiber 2g
- Sugar 3g
- Protein 36g
What does this mean? See Nutrition 101.
Quick Tip
The packets can be assembled and refrigerated for up to 1 day before cooking.
Top Searches in Food & Recipes
- 1 Chicken
- 2. Slow-Cooker
- 3. Salmon
- 4. Quiche
- 5. Salad
Search Food & Recipes:
What's on Your Plate?
Advertisement
FRESH PICK
Sugar Snap Peas
Crisp, sweet sugar snap peas are eaten pod and all. Like all legumes, they’re a good source of protein.
