<http://schema.org/recipeInstructions>
" Cut off roots and trim dark-green top from leek. Discard any tough outer leaves. Thinly slice leek. Rinse leek thoroughly in bowl of cold water; swish to remove any sand. With hands, transfer leek to colander, leaving sand in bottom of bowl. Drain well. Preheat oven to 425 degrees F. Spray 13&amp;quot; by 9&amp;quot; glass baking dish with nonstick cooking spray. To baking dish, add leek, potatoes, fennel, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss to coat, then spread evenly. Roast vegetables 35 minutes or until tender, stirring once halfway through roasting. Remove baking dish from oven. Place halibut on vegetables; drizzle with liqueur and remaining oil. Sprinkle with fennel seeds, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Place lemon slices on halibut; return dish to oven and roast 10 to 12 minutes or just until halibut turns opaque in center. To serve, sprinkle with fennel fronds, if using."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a3353/roasted-halibut-fennel-potatoes/>