White Fish in Tomato Sauce and Spinach

 

Ingredients

• 2 POUNDS FRESH PLUM TOMATOES, HALVED AND CORED (ABOUT 4 CUPS)
• 2 POUNDS SKINLESS HALIBUT FILLET, CUT INTO 2-INCH CHUNKS
• 1 ½ TEASPOON KOSHER SALT
• ALL-PURPOSE FLOUR, FOR DREDGING
• ¼ PLUS 2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
• 6 GARLIC CLOVES, SLICED
• ¼ TEASPOON PEPERONCINO
• 6 OUNCES FRESH SPINACH, TRIMMED (ABOUT 12 PACKED CUPS LEAVES)

Put the tomato halves in a food processor and process to make a smooth puree. Set aside.

Season the halibut chunks with ½ teaspoon salt. Spread the flour on a plate, and lightly dredge the halibut, tapping off the excess.

Pour ¼ cup of the olive oil into a large skillet, and set over medium-high heat. When the oil is hot, add the fish and brown on all sides, until just cooked through, about 5 minutes in all. Remove the fish to a plate and keep warm. Add the sliced garlic to the skillet. Let the garlic sizzle for a minute, then pour in the tomato puree. Slosh out the food processor’s work bowl with 1 cup hot water, and add that to the skillet. Season with the peperoncino. Bring to a rapid simmer, and cook until very thick, about 10 to 12 minutes. Season the sauce with the remaining teaspoon of salt, and stir in the remaining 2 tablespoons olive oil. Increase heat to high, add the spinach, and cook until spinach is just wilted into the sauce, about 3 or 4 minutes.

Divide the spinach and sauce among plates, and serve the halibut on top.

https://lidiasitaly.com/recipes/halibut-tomato-spinach/