Baked Halibut with Spinach and Leeks
A creamy tangle of young spinach and sweet leeks makes a luscious bed for baked fish.
- 1 tablespoon plus 1 teaspoon unsalted butter, divided
- 10 ounce 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 tablespoon freshly grated Parmesan cheese
- 4 (5- to 6-ounce) skinless halibut (or cod) fillets
- 2 teaspoon olive oil
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- 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.