Halibut with Fennel and Creamy Spinach Sauce


6 halibut fillets, about 4-6 (oz) each
6 tbs butter
4 tbs ap flour
1 (10 oz) pkg, frozen chopped spinach, thawed and squeezed dry
kosher salt and black pepper to taste
1/4 tsp ground nutmeg
1 tbs garlic powder
1 tsp fennel seed
1/4 cup onion, minced
1 and 1/4 cups plain yogurt
1 fresh fennel top, feathery part only
1/4 cup Parmesan cheese, grated


  • Preheat oven to 375 degrees.
  • In a large sauce pan, melt the butter, then stir in the flour and cook over medium heat, stirring constantly until smooth. About 3-5 minutes.
  • Reduce the heat, then stir in the spinach, salt, pepper, garlic powder, nutmeg, fennel seed and onion.
  • Stir and cook just until heated.
  • Remove from the heat and gradually stir in the yogurt.
  • Grease a baking dish with olive oil, then spoon in the spinach mixture.
  • Place the Halibut fillets over the spinach and season with salt and pepper.
  • Place the fennel fronds on top of the fish, then sprinkle with Parmesan.
  • Bake at 375 for 15-25 minutes, depending on the thickness of the fillets, until cooked through and flakes easily.




15 min


15 min


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