Lunch: Leeks and Halibut in Parchment

Eat low-calorie and lush with the parchment-packet cooking method. Mild, flaky halibut stays tender as it steams on a fragrant bed of leeks and other vegetables. Recipe courtesy of Sara Quessenberry, coauthor of The Good Neighbor Cookbook.

Ingredients

3 leeks (white and light-green parts only)
2 medium carrots
4 halibut fillets
salt
Freshly ground pepper
1/4 c. extra-virgin olive oil
2 tbsp. fresh oregano leaves

Instructions

Preheat oven to 400 degrees F. Cut four 12-inch squares of parchment and fold each in half diagonally; lay parchment open and divide leeks and carrots along center creases. Place fish on vegetables. Season with salt and pepper, then drizzle on oil and top with oregano. Bring both sides of parchment together and fold edges over twice to seal.
Place sealed packets on a baking sheet and cook for 12 minutes. Transfer packets to plates, split open parchment, and serve hot.

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