Halibut with Tomatoes & Leeks from The Weeknight Cook by Brigit Binns

Name: Halibut with Tomatoes & Leeks from The Weeknight Cook by Brigit Binns
Ingredients: Cherry tomatoes, 2 cups (12 oz/375 g); Halibut fillets, 4, about 6 oz (185 g) each; Salt; freshly ground pepper; Leeks, 3 lb (1.5 kg), white and pale green parts, halved, rinsed, and thinly sliced; Olive oil, 3 tablespoons

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Roast the leeks Preheat the oven to 450°F(230°C). In a large roasting pan, toss the leeks with 2 tablespoons of the oil and season with salt and pepper. Spread the leeks out in a single layer....

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Cooking tools:

Roasting pan
Oven
Chef's knife
Cutting board
Measuring spoon

Ingredients

Cherry tomatoes, 2 cups (12 oz/375 g)
Halibut fillets, 4, about 6 oz (185 g) each
Salt
freshly ground pepper
Leeks, 3 lb (1.5 kg), white and pale green parts, halved, rinsed, and thinly sliced
Olive oil, 3 tablespoons