You are here: Home » Recipes » Baked Halibut with Spinach and Leeks Baked Halibut with Spinach and Leeks Recipe by Laraine PerriKitchen 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. Mark Boughton Photography / styling: Teresa Blackburn PrintEmail Ingredients 1 tablespoon plus 1 teaspoon unsalted butter, divided10 ounces baby spinach2 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 cream1/2 teaspoon coarse salt, divided1/4 teaspoon freshly ground black pepper1 pinch nutmeg2 tablespoons freshly grated Parmesan cheese4 (5- to 6-ounce) skinless halibut (or cod) fillets2 teaspoons olive oil Instructions Preheat oven to 400F. 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. 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. 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. for the iPad on iTunes.