Potato-Wrapped Halibut with Sautéed Spinach
Potato-Wrapped Halibut with Sautéed Spinach is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Pat fish dry; sprinkle with salt and pepper.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPat 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.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.