Baked Halibut with Spinach and Leeks
A creamy tangle of young spinach and sweet leeks makes a luscious bed for baked fish.
Ingredients (13)
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4 tsp Unsalted Butter
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10 oz Baby Spinach
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2 Leeks
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2 Garlic Cloves
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¼ cup Dry White Wine
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¼ cup Heavy Cream
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½ tsp Kosher Salt
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¼ tsp Freshly Ground Black Pepper
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¼ tsp Ground Nutmeg
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2 T Grated Parmesan Cheese
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4 Halibut Fillets, Boneless, Skinless, 4-6oz ea
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or
4 4-6oz Boneless, Skinless Cod Fillets
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2 tsp Olive Oil
Directions
- 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.