Halibut with Carrots and Leeks

By Carla

Keep these in the freezer for the nights you don't want to cook.

From Real Simple, December 2007

Ingredients

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

Details

Servings 4

Preparation

Step 1

Tear off 8 squares of parchment paper. Arrange 4 on flat surface.

Place the carrots and leeks in the center of each square. Place the halibut on the vegetables.

Season with 1/2 tsp salt and 1/4 tsp pepper. Drizzle with the oil and sprinkle with the oregano.

Top the fish and vegetables with remaining squares of parchment. Fold over edges several times to seal.

Place packets in resealable plastic bags and freeze until ready to cook, for up to 3 months.

To cook, heat oven to 375 degrees. Remove the frozen packets from the plastic bags and place them in a single layer on a baking sheet.

Cook for 25 minutes. Remove from oven. Transfer each packet to a plate. Using a paring knife, cut open the packets before serving. (Be careful of the escaping steam.)