With Leeks and Bacon
By Mark Bittman
Heat oven to 475. Toss 4 sliced leeks and 2 ounces chopped bacon (optional) with ¼ cup olive oil. Roast for 10 minutes, then add 1 tablespoon thyme leaves and ½ cup white wine. Roast 20 minutes, then top with fish and 2 tablespoons oil and roast until fish is done. Garnish: More thyme.
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