Crispy Halibut with Creamy Tomato Sauce and Spinach Mashed Potatoes
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Ingredients & Equipment
What we send
- 2russet potatoes
- 1/4 pintgrape tomatoes
- 1 ouncebaby spinach
- 2 clovesgarlic
- 8 ounceshalibut
- 3 tablespoonsbreadcrumbs
- 2 packetsunsalted butter
- 2 ouncesheavy 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)
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.
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.
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.
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.
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.
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!