Categories: Fish- Seafood

Ingredients

• 2 Tbsp. plus 1 tsp. unsalted butter, divided
• 10 oz. 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 tsp. coarse salt, divided
• 1/4 tsp. freshly ground black pepper
• 1 pinch nutmeg
• 2 Tbsp. freshly grated Parmesan cheese
• 4 ( 5 to 6 oz.) skinless halibut (or cod) fillets
• 2 tsp. olive oil

Directions

1. Preheat oven to 400 degrees.

2. Heat a large skillet over medium-high heat and add 1 tsp. 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 2 Tbsp. 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 tsp. 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 tsp. salt. Bake 10 minutes, or until just cooked through. Divide spinach mixture among serving plates and top with halibut.

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