Baked Halibut with Spinach and Leeks

Kitchen Tested
  • Yield 4 servings
  • Prep 10 minutes
  • Cook 15 minutes

A creamy tangle of young spinach and sweet leeks makes a luscious bed for baked fish.

Baked Halibut with Spinach and Leeks
Mark Boughton Photography / styling: Teresa Blackburn

Ingredients

1 tablespoon plus 1 teaspoon unsalted butter, divided
10 ounces baby spinach
2 medium leeks (white and light-green parts only), cut into halves lengthwise, rinsed and thinly sliced (about 1 cup)
2 large garlic cloves, minced
1/4 cup dry white wine
1/4 cup heavy cream
1/2 teaspoon coarse salt, divided
1/4 teaspoon freshly ground black pepper
1 pinch nutmeg
2 tablespoons freshly grated Parmesan cheese
4 (5- to 6-ounce) skinless halibut (or cod) fillets
2 teaspoons olive oil

Instructions

  1. Preheat oven to 400F.
  2.  Heat a large skillet over medium-high heat and add 1 teaspoon butter. Add spinach in two batches, and cook, tossing, until just wilted, about 2 minutes per batch. Transfer to a colander, let cool, then squeeze to release excess liquid.
  3.  Pour off any liquid in skillet. Reduce heat to medium. Add remaining 1 tablespoon butter and leeks. Cook until softened but not browned, about 5 minutes. Add garlic and cook, stirring, 1 minute more. Add wine, increase heat to medium high, and cook until wine is almost evaporated, about 2 minutes. Add cream and simmer until just slightly thickened, about 2 minutes. Add 1/4 teaspoon salt, pepper and nutmeg. Stir in Parmesan, and gently fold in spinach. Keep warm.
  4.  Arrange halibut on a parchment-lined baking sheet, brush with oil, and sprinkle with remaining 1/4 teaspoon salt. Bake 10 minutes, or until just cooked through. Divide spinach mixture among serving plates and top with halibut.

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