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Roasted Halibut With Warm Citrus Herb Vinaigrette & Roasted Mixed Vegetables

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Ingredients

2 large carrots, peeled and cut into 1-inch chunks

2 tablespoons olive oil

3/4 pound baby red potatoes, quartered

8 shallots, peeled and halved

1/2 orange, thinly sliced

1/2 lemon, thinly sliced

2 pounds halibut, skin on

1/2 cup chicken broth

Salt and pepper to taste

1 tablespoon olive oil

1 small onion, diced

1/2 cup fresh orange juice (about 2-3 small oranges)

1 lemon, juiced

1 cup chicken broth

1 teaspoon Dijon mustard

1/3 cup fruity olive oil

2 teaspoons chopped dill, plus sprigs for garnish

2 teaspoons chopped parsley

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