Creamy Parmesan-Baked Halibut with Spinach
- 20m Prep Time
- 15m Cook Time
- 1h Ready In
Alaskan halibut baked with creamy spinach, Parmesan, and lemon. A comforting, easy-to-make dish perfect for chilly days.
Ingredients
- 1.36 kg halibut cut into 6 equal portions
- 946 ml dry white wine
- 1.18 L fresh spinach packed
- 296 ml grated Parmesan cheese divided
- 118 ml sour cream
- 9.86 ml ground white pepper
- 1 large lemon sliced
- 118 ml fresh parsley leaves for garnish
Nutrition (per serving, estimated)
Estimated based off 8 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 256 mg
- Iron: 2.38 mg
- Magnesium: 103 mg
- Phosphorus: 720 mg
- Potassium: 1377 mg
- Zinc: 2.09 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 946 ml dry white wine
- 118 ml sour cream
- 9.86 ml ground white pepper
Prepare
- 1.36 kg halibut, cut into 6 equal portions
- 1.18 L fresh spinach, packed
- 296 ml grated Parmesan cheese, divided
- Slice 1 large lemon
- 118 ml fresh parsley leaves, for garnish
Let's Cook
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Step 1.
In a large shallow dish or ziplock bag, soak the halibut pieces in the white wine for 1 hour. Remove the halibut from the wine and pat dry with paper towels.
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Step 2.
While the halibut soaks, preheat the oven to 375°F. Grease a 9-by-13-inch baking dish and set aside.
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Step 3.
Bring a large pot of water to a steady boil. Submerge the spinach in the boiling water and blanch until the stems are no longer rigid, about 40 seconds. Drain the spinach and transfer it to a bowl of ice water to stop the cooking. Drain well.
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Step 4.
Stir 1 cup of the grated Parmesan cheese, the sour cream, and the white pepper into the blanched spinach until well combined. Spread the spinach mixture evenly in the bottom of the prepared baking dish.
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Step 5.
Arrange the halibut pieces on top of the spinach mixture. Place a lemon slice on top of each piece of fish, then sprinkle evenly with the remaining ¼ cup of Parmesan cheese.
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Step 6.
Bake for 10 to 15 minutes, depending on the thickness of the halibut, until the fish is opaque and flakes easily with a fork. Sprinkle with fresh parsley leaves just before serving.