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Potato-Wrapped Halibut with Sautéed Spinach
- 6 4-ounce halibut fillets (each about 1/2 to 3/4 inch thick)
- 4 3-inch-long unpeeled Yukon Gold potatoes, scrubbed
- 8 tablespoons olive oil, divided
- 6 garlic cloves, very thinly sliced
- 10 ounces fresh baby spinach leaves (about 16 cups loosely packed)
Directions:View on Bon Appetit
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