Baked Halibut with Spinach and Leeks

Baked Halibut with Spinach and Leeks

A creamy tangle of young spinach and sweet leeks makes a luscious bed for baked fish.

Prep: 10 minutes Cook: 15 minutes
Serves: 4 Save

Ingredients (12)

  • 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
  • Directions

    1. Preheat oven to 400F.
    2. 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.
    3. 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.
    4. 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.