Prep 15 mins
Cook 40 mins
This is a restaurant-quality dish that is not only easy but so delicious, it's an elegant dish to serve at a dinner party. This recipe can easily be doubled and baked in a larger baking dish or a shallow roasting pan. Serve this with fresh mushrooms sauteed in butter and Basmati Rice Pilaf you will think you are dining in a fancy restaurant!
- 2 cups shredded cheddar cheese
- 1⁄3 cup grated parmesan cheese
- 2 cups half-and-half cream
- 1⁄4 cup flour
- 1⁄4 cup water
- 2 (10 ounce) packages frozen chopped spinach (hand-squeeze out excess moisture)
- 4 halibut steaks (about 6-ounces each)
- 1⁄4 cup melted butter (or as needed)
- seasoning salt (to taste, or use white salt)
- black pepper (to taste)
- Set oven to 350 degrees.
- Butter a 13 x 9-inch baking dish.
- In a heavy-bottomed saucepan over medium-low heat stir together the half and half cream with cheddar cheese and Parmesan cheese until melted and smooth; mix in the flour and water stirring constantly until thickend and smooth; remove from heat.
- Sprinkle the spinach evenly into the baking dish.
- Brush the halibut on both sides with melted butter, then season with seasoned salt (or white salt) and black pepper on both sides.
- Place the halibut steaks over the spinach, then pour the cheese sauce over the halibut.
- Bake 35-40 minutes or until fish flakes easily with a fork.
- Divide onto four plates.
Hi Kittencal. I made this for my family while visiting, along with a Cranberry-Fruit Coleslaw, and it was fabulous. Easy to make too. Halibut is quite expensive for a family of 6, but it was worth it to see everyone enjoy it.
I loved this. Unfortunately, I'm the only one, in our family of five, that really likes fish. My kids ate it and said it was surprisingly good. My picky husband really wouldn't even try it. But, I saved the sauce and warmed it up to serve with grilled flank steak tonight and he raved about it. I just wish it were healthier, because if it was, I'd be making it every week to serve with every type of meat!
We loved this. My only change to the recipe was to use fresh spinach instead of frozen. I used a full bag (pulled off the big stems first). The spinach was as luscious as the fish. I was initially concerned that the fish would not get done encased in cheese as it was but it was incredible. I gave it no extra time in the oven even with the thich bed of fresh spinach. Thanks for a wonderfully gourmet recipe for an incredible fish.