Baked Halibut with Spinach and Leeks
A creamy tangle of young spinach and sweet leeks makes a luscious bed for baked fish.
Servings: 0
Ingredients
- 2 tablespoons 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
- 1/3 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
- 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 2 tablespoons 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.
Notes
Recipe By: Relish
Serving Size: 4
Serving Size: 4
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