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Preheat oven to 425°F.
Season cod fillets with salt and pepper, then place on a rimmed sheet pan.
Combine carrots, leeks, and fennel in a small bowl, drizzle with olive oil, season with salt and pepper, and mix well to coat.
Arrange seasoned vegetables and artichoke hearts on the sheet pan with the cod, then add the white wine.
Place sheet pan in oven and braise for 16–18 minutes, or until the fish reaches an internal temperature of 145°F and the carrots are tender.
Serve immediately.