Prep Time: 5 minutes

Cook Time: 15 minutes

Serving: 2

A Word From The Cook

You’ll think you are ‘fine dining’!

Ingredients

• 2 Filets of a thick White Fish (Cod, Halibut, Bass) – about 1/2 lb per person
• 2 Tbsp Butter (divided)
• 1 Tbsp Olive Oil (divided)
• 1 Cup Red Bell Peppers (chopped)
• 1 Cup Yellow or Orange Bell Peppers (chopped)
• 1 Cup Fennel (chopped)
• 1 Cup Button Mushrooms (halved)
• 3 Cloves Garlic (sliced)
• 6 Cups Baby Spinach
• 1/4 Cup 35% Cream
• 1/8 Cup Cream Cheese
• 2 Tbsp Parmesan Cheese (grated)
• 4-5 Grinds Pink Salt
• 6-8 Grinds Fresh Black Pepper
• 2 Tbsp Pinenuts (toasted)

Instructions

1. Using a large skillet heat 1 Tbsp Butter and 1/2 Tbsp Olive Oil.
2. Add Peppers, Fennel, Mushrooms & Garlic, sauté until slightly softened (about 5 minutes).
3. Add the Spinach and mix until the spinach is wilted slightly.
4. Add the cream cheese, and 35% cream and Parmesan and mix until melted.
5. While you are doing this part, heat another skillet (I prefer cast iron) with 1 Tbsp Butter & 1/2 Tbsp Olive Oil.
6. Salt and Pepper the Fish on both sides and add to the hot pan.
7. Cook about 5-6 minutes per side (fish should be cooked through and browned)
8. Divide the spinach mixture between the plates and place the seared fish fillets on top.
9. Add toasted Pine Nuts.