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    You are in: Home / Recipes / Halibut With Carrots and Leeks Recipe
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    Halibut With Carrots and Leeks

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Ariella's Note:

    From Real Simple Magazine. Super easy, super elegant, make-ahead meal!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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 vegetables with the remaining squares of parchment. Fold over the edges several times to seal. Place the packets in resealable plastic bags and freeze until ready to cook, for up to 3 months.
    2. 2
      To Cook: Heat oven to 375°F 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.).

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    Nutritional Facts for Halibut With Carrots and Leeks

    Serving Size: 1 (268 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 404.9
     
    Calories from Fat 169
    41%
    Total Fat 18.8 g
    29%
    Saturated Fat 2.6 g
    13%
    Cholesterol 70.2 mg
    23%
    Sodium 153.4 mg
    6%
    Total Carbohydrate 10.5 g
    3%
    Dietary Fiber 2.2 g
    9%
    Sugars 3.4 g
    13%
    Protein 46.8 g
    93%

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