Halibut with Fennel, Grape Tomatoes & Leeks Recipe

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Simple, beautiful, elegant, and delicious, these halibut steaks rest on a bed of flavorful roasted vegetables.

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Preheat oven to 400° F. While oven is heating, put the olive oil and butter in a roasting pan
and put it in the oven.
Trim the top off your fennel — keep some of the pretty, feathery leaves for garnish — halve it vertically, trim the root, then slice it thin. trim your leek and, if you like, slice the white part lengthwise and rinse between the layers. Slice it crossways, also thin. Halve your grape tomatoes, and crush your garlic.
When the butter is melted, swirl it into the olive oil. Add the vegetables and garlic, and toss to coat. Salt and pepper ‘em — I used 1/2 teaspoon Vege-sal and 1/2 teaspoon pepper — and toss one more time, then put the vegetables in the oven. Set the timer for 10 minutes.
When the timer beeps, use a spatula to stir and toss the vegetables well, then return them to the oven for another 10 minutes.
In the meanwhile, salt and pepper your halibut steaks lightly on both sides, and mince your basil. Measure your wine, too.
Okay, timer’s gone off the second time. Pour the wine into the vegetables, add the basil, and stir it up. Now use your spatula to push the vegetables aside a bit, making room on the bottom of the roasting pan for the fish steaks. lay them in the pan, and put the whole thing back in the oven. Give it 7 minutes, carefully turn them, and give them another 7.
Serve the fish on beds of the roasted vegetable, topping each serving with ½ tablespoon Parmesan, a basil leaf, and a fennel frond.

16 grams of usable carb seems high, but keep in mind that this is your protein and vegetable, both. You don’t really need another thing with it, though asparagus would be nice, and a quarter-
pound would add only 2 more grams of usable carb.
Also, those are generous servings of halibut. It’s just that halibut steaks weigh about half a pound
where I get ‘em. You could cut those steaks into four, add a salad and that asparagus, and have a very
nice dinner for four — with fewer grams of carb.
As you can see, this is a fairly low-fat dish. You could drizzle each serving with more olive oil, or melt
a pat of butter on top, if you’re shooting for a high-fat percentage. or you could serve a salad of super-
low-carb greens, and toss it with plenty of olive oil.

Find it online: https://www.carbsmart.com/halibut-with-fennel-grape-tomatoes-leeks-recipe.html