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