Potato-Wrapped Halibut with Sautéed Spinach
Delicate halibut fillets wrapped in thinly sliced Yukon Gold potatoes, pan-seared until golden and served with garlicky sautéed spinach. This elegant dish combines the flaky texture of fish with crispy potato exterior and tender spinach.
Ingredients
- •6 pieces halibut fillets
- •4 pieces Yukon Gold potatoes
- •8 tablespoons olive oil
- •6 cloves garlic
- •10 ounces fresh baby spinach
Cooking Instructions
- 1.
Pat fish dry; sprinkle with salt and pepper. Place large sheet of parchment on work surface. Halve each potato lengthwise.Using V-slicer or mandoline, slice each potato half very thinly. Set 5 to 6 slices on parchment in row, overlapping long sides. Make another row that overlaps short ends of first row, forming 6x5-inch rectangle. Sprinkle rectangle with salt and pepper. Set 1 fillet across overlapped short ends of slices. Fold sides of rectangle over fish, forming packet. Press to adhere. Sprinkle with salt and pepper. Repeat with remaining potato slices and fish fillets.
15 min
- 2.
Heat 3 tablespoons oil in each of 2 large skillets over medium-high heat. Set 3 wrapped fish fillets, seam side down, in each skillet. Cook until golden on bottom, about 3 minutes. Turn; cook until fish is opaque in center, 2 to 3 minutes longer. Transfer to plates; cover to keep warm.
6 min
- 3.
Add 2 tablespoons oil to 1 skillet. Add garlic; stir 1 minute. Add 1/3 of spinach; toss with tongs until spinach begins to wilt. Add remaining spinach in 2 additions; stir just until beginning to wilt. Season with salt and pepper. Divide spinach among plates with fish and serve.
5 min
