Halibut Roasted In Grape Leaves With Lemon Vinaigrette

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12 large brined grape leaves, rinsed and stems trimmed

1/4 cup plus 4 teaspoons extra-virgin olive oil

2 teaspoons chopped thyme

Kosher salt and freshly ground white pepper

Four 6-ounce skinless halibut fillets, about 1 inch thick

3 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

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