Potato-Wrapped Halibut with Sautéed Spinach

Ingredients for Potato-Wrapped Halibut with Sautéed Spinach

• 170g halibut fillets (each about 1/2 to 3/4 inch thick)

• 4 3-inch-long unpeeled Yukon Gold potatoes, scrubbed

• 8 tablespoons olive oil, divided

• 6 garlic cloves, very thinly sliced

• 275g fresh baby spinach leaves (about 16 cups loosely packed)

Pat fish dry; sprinkle with salt and pepper. Place large sheet of parchment on work surface. Halve each potato lengthwise.Using V-slicer or mandoline, slice each potato half very thinly. Set 5 to 6 slices on parchment in row, overlapping long sides. Make another row that overlaps short ends of first row, forming 6x5-inch rectangle. Sprinkle rectangle with salt and pepper. Set 1 fillet across overlapped short ends of slices. Fold sides of rectangle over fish, forming packet. Press to adhere. Sprinkle with salt and pepper. Repeat with remaining potato slices and fish fillets.

Heat 45ml oil in each of 2 large skillets over medium-high heat. Set 3 wrapped fish fillets, seam side down, in each skillet. Cook until golden on bottom, about 3 minutes. Turn; cook until fish is opaque in centre, 2 to 3 minutes longer. Transfer to plates; cover to keep warm.

Add 2 tablespoons oil to 1 skillet. Add garlic; stir 1 minute. Add 1/3 of spinach; toss with tongs until spinach begins to wilt. Add remaining spinach in 2 additions; stir just until beginning to wilt. Season with salt and pepper. Divide spinach among plates with fish and serve.

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