Baked Halibut Florentine

2 Servings

I made this up based on a dish I used to order regularly at my favorite restaurant, Spengers in Berkley, CA. Their recipe consisted of baked halibut laid atop cooked spinach with a white/cream sauce over the top and a light layer of melted cheese on top. This is my low-carb version.

1 pound halibut
2 tablespoons butter
1/4 cup chopped onions
6 ounces frozen chopped spinach, thawed
1 cup heavy cream
1 tablespoon white wine
1 dash hot pepper sauce
1 dash Worcestershire sauce
1/4 cup grated Parmesan cheese

Preheat the oven to 375 degrees. Place the halibut in a shallow dish and dot with half the butter - do not remove the skin or backbone. Bake the halibut until it is fully cooked.

Meanwhile, saute the onions in the remaining butter until it is translucent. Add the spinach and cook until it is mostly dry. Transfer the onion and spinach mixture to individual casserole dishes.

Heat the cream, wine, hot pepper sauce, and Worcestershire sauce in a small saucepan over medium-low heat. When it is starting to bubble, add the Parmesan cheese and cook until the cheese melts and the sauce is thickened.

When the fish is cooked, divide it between the two individual casseroles, discarding the bones and skin. Pour the sauce over the halibut and sprinkle lightly with some more Parmesan cheese. Turn the oven to broil, place the casseroles under the broiler and cook until the cheese on top is lightly browned.

Let stand 5 minutes, then serve.

Spengers served this dish with boiled potatoes, but I don't think they are really necessary.

Amount Per Serving
Calories 824 Calories from Fat 574
Percent Total Calories From:
Fat 70% Protein 27% Carb. 3%

Nutrient Amount per % Daily
Serving Value
Total Fat 64 g 98%
Saturated Fat 0 g 0%
Cholesterol 0 mg 0%
Sodium 0 mg 0%
Total Carbohydrate 6 g 2%
Dietary Fiber 3 g 10%
Sugars 0 g
Protein 56 g

Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0%