Halibut with Carrots and Leeks

Halibut with Carrots and Leeks
Photo by Quentin Bacon


  • Kosher salt and pepper
  • 4 6-ounce halibut fillets (1 inch thick), skin removed
  • 2 leeks (white and light green parts), sliced into half-moons
  • 3 small carrots, thinly sliced
  • ¼ cup cup fresh oregano
  • 4 tablespoons extra-virgin olive oil

To Prep: Tear off 8 squares of parchment paper. Arrange 4 on a flat surface. Place the carrots and leeks in the center of each square. Place the halibut on the vegetables. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle with the oil and sprinkle with the oregano. Top the fish and v...

View full recipe at My Recipes


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