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Roasted Halibut With Orange-Braised Fennel


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4 (6-ounce) halibut or other firm white fish fillets (about 1 inch thick)

1 tablespoon olive oil, divided

3/4 teaspoon salt, divided

1/2 teaspoon black pepper, divided

1 large fennel bulb

1 cup orange juice

1/4 cup mirin (sweet rice wine)

1 tablespoon butter, softened

1/4 teaspoon lime juice

1/2 small garlic clove, finely chopped

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