A creamy tangle of young spinach and sweet leeks makes a luscious bed for baked fish.
Prep: 10 minutesCook: 15 minutes
Serves: 4Save Share
4 tsp Unsalted Butter
10 oz Baby Spinach
2 Garlic Cloves
¼ cup Dry White Wine
¼ cup Heavy Cream
½ tsp Kosher Salt
¼ tsp Freshly Ground Black Pepper
¼ tsp Ground Nutmeg
2 T Grated Parmesan Cheese
4 Halibut Fillets, Boneless, Skinless, 4-6oz ea
or 4 4-6oz Boneless, Skinless Cod Fillets
2 tsp Olive Oil
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.