Roasted Halibut with Spinach

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Pat the halibut fillets dry with paper towels and season both sides generously with sea salt and black pepper.

   Tip: Dry fish ensures better browning and a firmer texture.

2. 2

   In a small bowl, combine panko breadcrumbs, grated parmesan, lemon zest, and fresh thyme. Drizzle with 1 tablespoon of olive oil and toss until the mixture resembles wet sand.

   Tip: This topping adds wonderful texture and keeps the fish moist.

3. 3

   Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place the halibut fillets skin-side up and sear for 2-3 minutes until golden.

4. 4

   Flip the fillets and sprinkle the panko mixture evenly over each one. Transfer the skillet to the preheated oven and roast for 12-15 minutes until the fish flakes easily with a fork.

   Tip: The fish is done when it reaches 145°F internally.

5. 5

   While the halibut roasts, heat the remaining 1 tablespoon of olive oil and butter in another skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

6. 6

   Add the fresh spinach in batches, stirring frequently until completely wilted, about 3-4 minutes total. Season with a pinch of salt and pepper.

   Tip: The spinach will reduce significantly as it cooks.

7. 7

   Pour the white wine into the pan with the spinach, allowing it to simmer for 1 minute to reduce slightly and enhance the flavor.

8. 8

   Divide the wilted spinach among four plates and top each portion with a roasted halibut fillet. Drizzle with fresh lemon juice and serve immediately.

   Tip: Serve with crusty bread to soak up the pan juices.