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Casserole-Baked Halibut with Leeks and Carrots
Ingredients
  • 5 tablespoons extra-virgin olive oil
  • ¾ pound baby carrots or large carrots cut into 4-by-½-inch sticks
  • 6 medium leeks, white and light green parts only, sliced crosswise
  • Salt and freshly ground white pepper
  • 7 thyme sprigs
  • 2 bay leaves, preferably fresh
  • Four 6-ounce skinless halibut fillets, about 1 inch thick
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