- 6
Ingredients
- 6 4-ounce halibut fillets (each about 1/2 to 3/4 inch thick)
- 4 3-inch-long unpeeled Yukon Gold potatoes, scrubbed
- 8 tablespoons olive oil, divided
- 6 garlic cloves, very thinly sliced
- 10 ounces fresh baby spinach leaves (about 16 cups loosely packed)
Preparation
Step 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.
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.