Potato-Wrapped Halibut with Sautéed Spinach

Name: Potato-Wrapped Halibut with Sautéed Spinach
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 4 liters 10 ounces fresh baby spinach leaves (about loosely packed); 6 garlic cloves, very thinly sliced; 680 grams halibut fillets (each about 1/2 to 3/4 inch thick); 8 Tbsps olive oil, divided; 12 inches long unpeeled Yukon Gold potatoes, scrubbed

Potato-Wrapped Halibut with Sautéed Spinach is a gluten free, dairy free, whole 30, and pescatarian main course. This recipe makes 6 servings with 294 calories, 24g of protein, and 21g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. Head to the store and pick up long yukon gold potatoes, garlic cloves, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Pat fish dry; sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Fish

Place large sheet of parchment on worksurface. Halve each potato lengthwise.Using V-slicer or mandoline, slice eachpotato half very thinly. Set 5 to 6 sliceson parchment in row, overlapping longsides. Make another row that overlapsshort ends of first row, forming 6x5-inchrectangle.

Ingredients you will need

Potato

Equipment you will use

Mandoline

Sprinkle rectangle with saltand pepper. Set 1 fillet across overlappedshort ends of slices. Fold sides of rectangleover fish, forming packet. Press to adhere.

Ingredients you will need

Pepper

Fish

Sprinkle with salt and pepper. Repeat withremaining potato slices and fish fillets.

Ingredients you will need

Salt And Pepper

Fish Fillets

Potato

Heat 3 tablespoons oil in each of 2large skillets over medium-high heat. Set3 wrapped fish fillets, seam side down, ineach skillet. Cook until golden on bottom,about 3 minutes. Turn; cook until fish isopaque in center, 2 to 3 minutes longer.

Ingredients you will need

Fish

Cooking Oil

Equipment you will use

Frying Pan

Transfer to plates; cover to keep warm.

Add 2 tablespoons oil to 1 skillet.

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Cooking Oil

Equipment you will use

Frying Pan

Addgarlic; stir 1 minute.

Add 1/3 of spinach;toss with tongs until spinach begins towilt.

Ingredients you will need

Spinach

Equipment you will use

Tongs

Add remaining spinach in 2 additions;stir just until beginning to wilt. Seasonwith salt and pepper. Divide spinachamong plates with fish and serve.

Ingredients you will need

Salt And Pepper

Spinach

Fish

Equipment

Mandoline

Frying Pan

Tongs

Ingredients

Servings:

4liters

10 ounces fresh baby spinach leaves (about loosely packed)6

garlic cloves, very thinly sliced 680grams

halibut fillets (each about 1/2 to 3/4 inch thick)8Tbsps

olive oil, divided 12inches

long unpeeled Yukon Gold potatoes, scrubbed

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Mark West Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 13 dollars.