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Crispy Halibut

Crispy Halibut with Creamy Tomato Sauce and Spinach Mashed Potatoes

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Recipe Details


Chef Grace recalls a family-favorite sauce she'd whip up for picky eaters, made of summery tomatoes with garlic and butter. "The small amount of fat brought out the sweetness in the tomatoes," she says, "creating a sauce that almost tasted like candy." Here, Grace adds a splash of cream to bring even more richness to spinach, mashed potatoes, and roasted halibut—capped off with a crunchy breadcrumb topping.


  • < 600 Calories
  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Grace

By Chef Grace

Nutritional info

  • Calories 560
  • Protein 29g
  • Total Carb 52g
  • Total Fat 28g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • russet potatoes
    russet potatoes
  • grape tomatoes
    1/4 pint
    grape tomatoes
  • baby spinach
    1 ounce
    baby spinach
  • garlic
    2 cloves
  • halibut
    8 ounces
  • breadcrumbs
    3 tablespoons
  • unsalted butter
    2 packets
    unsalted butter
  • heavy cream
    2 ounces
    heavy cream

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot with lid
  • aluminum foil
  • baking sheet
  • 10" medium nonstick pan
  • potato masher (optional)


Cooking Steps

  1. Cook potatoes

    Cook potatoes

    Preheat oven to 425°F. Rinse potatoes and cut into ½-inch cubes, then place in a medium pot and cover with cold water by 1 inch. Season generously with salt and bring to a boil over high heat. Cook until tender when pierced with a knife tip, about 8 minutes. Drain and return to pot, off heat. Cover pot to keep warm.

  2. Prepare ingredients

    Prepare ingredients

    While potatoes cook, rinse remaining produce. Halve grape tomatoes. Pat spinach dry with paper towel, then roughly chop. Mince garlic. Line a baking sheet with foil. Pat halibut dry with paper towel, place on prepared sheet, and season all over with ¼ teaspoon salt and pepper as desired. Set aside.

  3. Toast breadcrumbs and roast halibut

    Toast breadcrumbs and roast halibut

    Heat 2 teaspoons olive oil in a medium nonstick pan over medium-high heat. When oil is shimmering, add breadcrumbs, half of garlic, ⅛ teaspoon salt, and pepper. Cook, stirring, until golden, 3-5 minutes. Transfer garlic breadcrumbs to a plate to cool; wipe pan clean for the next step. Transfer halibut to oven; roast until opaque and cooked through, 5-6 minutes.

  4. Make creamy tomato sauce

    Make creamy tomato sauce

    While halibut roasts, return pan from breadcrumbs to medium-high heat with 1 packet butter and 2 teaspoons olive oil. When butter is foamy, add tomatoes. Cook, stirring, until softened, 1-2 minutes. Add remaining garlic and cook until fragrant, 1 minute. Stir in half of cream, ¼ cup water, ¼ teaspoon salt, and pepper as desired; simmer until tomatoes are broken down and liquid is slightly reduced, 1 minute more.

  5. Mash potatoes

    Mash potatoes

    While tomatoes cook, to pot with boiled and drained potatoes, add remaining butter and remaining cream; using a large fork or potato masher, mash until smooth. Adding 1 tablespoon at a time, stir in up to ⅓ cup warm water until potatoes are creamy and smooth. Stir in chopped spinach to combine. Taste and add salt and pepper as desired.

  6. Finish and plate crispy halibut

    Finish and plate crispy halibut

    Press garlic breadcrumbs onto tops of roasted halibut. Divide spinach mashed potatoes between serving plates. Spoon over creamy tomato sauce, then top with crispy halibut. Dig in!

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