Halibut in a Pouch with Leeks and Tomatoes | Clean Plates

Ingredients

• Extra-virgin olive oil
• 3 slender leeks: trimmed, rinsed well and thinly sliced (about 3 cups)
• 1½ cups ripe grape tomatoes, halved lengthwise, or 2 medium tomatoes, trimmed and diced
• Four 6-ounce portions halibut fillet, 2/3 inch thick
• 2 tablespoons coarsely chopped fresh tarragon leaves
• ½ cup dry white wine
• Grassfed butter
• Sea salt and freshly ground pepper