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Halibut With Carrots and Leeks
- 3 small carrots, thinly sliced
- 2 leeks (white and light green parts), sliced into half-moons
- 4 6-ounce halibut fillets (1 inch thick), skin removed
- 4 tablespoons kosher salt and pepper
- 1/4 cup olive oil
Directions:View on Real Simple
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