I’m a big fan of recipes I can prep when I have time/ingredients and then eat later. This is a great one for that theme since the pouches go straight from the freezer to the oven, and it’s something my kids will eat.
Unfortunately, I don’t have pre-frozen photos. But, doesn’t this look yummy, some would even say elegant if cut open properly.
Halibut with Carrots & Leeks (from Real Simple magazine)
3 small carrots, thinly sliced – could easily be doubled, if desired
2 leeks (white and light green parts), sliced into half moons – optional
4 6-ounce halibut fillets (1 inch thick, skin removed)
Kosher salt and pepper
4 Tbsp olive oil
¼ cup fresh oregano – 4 tsp dried works fine
- Arrange 4 squares of parchment on a flat surface. Fold to create a diagonal line.
- Place the carrots and leeks in the center on one side of the line. Place the halibut on the vegetables.
- ** The seasonings in this step are for the total of 4 pouches.** Season with ½ tsp salt and ¼ tsp pepper. Drizzle with the oil and sprinkle with the oregano.
- Fold the parchment over. Starting at one point fold over the edges to seal. You’ll end up with a half-heart shape.
- Place the packets in plastic bags and freeze until ready to cook, for up to 3 months.
- Heat oven to 375°.
- Remove the proper number of packets from the freezer and place in a single layer on a baking sheet.
- Cook for 25 minutes.
- Cut open the packets before serving. Be careful of the escaping steam. (On each plate makes the best presentation, but since I’m feeding the kids I transfer the contents to their plates)
I did modify this slightly and my comments as to the ingredients are included. I am most likely to prep this when I find halibut at the farmer’s market fishmonger. I’m sure he wonders what I’m doing with all the fish as I usually buy for that night’s dinner also and they rarely are things that would go together.