Ingredients:

  • 4 white fish fillets, skinless, 6–8 oz each (170–225 g each) — good choices: cod, halibut, sea bass, haddock, or pollock
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tsp smoked paprika (optional) (5 g)
  • 2 tbsp olive oil (30 ml) or 1 tbsp olive oil + 1 tbsp unsalted butter (15 g butter)
  • 2 tbsp olive oil or unsalted butter (30 ml / 28 g) for spinach
  • 1 small shallot, finely diced (about 2 tbsp / 20 g) for spinach
  • 2 garlic cloves, minced (6–8 g) for spinach
  • 10–12 oz fresh baby spinach (280–340 g) — can use frozen (thawed & well-drained): 10 oz (280 g)
  • Salt and pepper, to taste (for spinach)
  • Pinch of freshly grated nutmeg (optional)
  • 1 tbsp unsalted butter (14 g) for sauce
  • 1 small shallot, finely diced (reserved; about 2 tbsp / 20 g)
  • 1 garlic clove, minced (optional; 3–4 g) for sauce
  • 1/3 cup dry white wine (80 ml) or low-sodium chicken/vegetable broth (80 ml)
  • 3/4 cup heavy cream or half-and-half (180 ml) — for lighter option, use 3/4 cup whole milk + 1 tbsp flour to thicken
  • 1/3 cup grated Parmesan cheese, packed (35 g)
  • Zest of 1 lemon + 2 tbsp lemon juice (zest ~1 tsp / 2–3 g; juice 30 ml)
  • 1–2 tbsp chopped fresh parsley (optional)
  • Freshly ground black pepper, to taste (for sauce)
  • 1–2 tbsp chopped fresh chives or basil (optional, for finishing)
  • Lemon wedges, for serving

Instructions:

  1. Prep: Pat fish dry and season both sides with salt, pepper, and smoked paprika if using. Zest and juice lemon, grate Parmesan, mince shallots and garlic, and rinse and spin-dry spinach.
  2. Sauté the spinach: Heat 2 tbsp oil or butter in a large skillet over medium. Add shallot and cook until translucent, about 1–2 minutes. Add garlic and cook 20–30 seconds.
  3. Add spinach in batches, tossing until just wilted. Season with salt, pepper, and a pinch of nutmeg if using. Remove and keep warm on a plate; wipe skillet if needed. Spinach should be bright green and tender.
  4. Sear the fish: Heat 2 tbsp oil (and 1 tbsp butter if using) in the skillet over medium-high until shimmering. Add fillets spaced apart and sear 2–3 minutes without moving to form a golden crust; flip and sear 1–2 minutes more.
  5. If fillets are thick (>1 in / 2.5 cm), transfer skillet to a preheated 400°F (200°C) oven for 4–6 minutes to finish, or reduce heat and cover until done. Fish is done when it flakes easily and reaches 145°F (63°C) or is opaque through.
  6. Make the lemon-Parmesan cream sauce while fish rests briefly: In a small saucepan or the cleared skillet, melt 1 tbsp butter over medium. Sauté shallot 1–2 minutes; add garlic 30 seconds.
  7. Deglaze with 1/3 cup white wine or broth, scraping browned bits, and reduce by half. Stir in cream and simmer gently 2–3 minutes until slightly thickened and coats the back of a spoon.
  8. Remove sauce from heat and whisk in Parmesan until smooth. Add lemon zest and lemon juice; season with freshly ground black pepper and taste for salt (Parmesan adds salt). If too thin, simmer a minute longer; if too thick, thin with a splash of broth.
  9. Plate and finish: Spoon a bed of wilted spinach onto each plate, place fish on top, and spoon warm lemon-Parmesan sauce over the fish. Garnish with parsley or chives and serve with lemon wedges immediately.
  10. Leftovers and cleanup: Refrigerate leftovers in an airtight container for up to 2 days. Sauce may thicken—thin with milk or broth when reheating.