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Onion and Spinach Halibut

Food and prop styling by Shiri Feldman

Food prep and styling by Chef Suzie Gornish
Photography by Felicia Perretti

Creamed onions caramelized to perfection, mixed with wilted spinach, then topped with melted cheese. Drooling yet? Now spread it evenly over halibut fillet. Can it get any better?? My family and everyone who tried this recipe for me said it was simply out of this world!


  • 6 halibut fillets
  • 1 cup sour cream
  • 3 Tbsp onion soup mix
  • 3 Tbsp butter
  • 3 large onions, sliced
  • 2 handfuls (3 oz/85 g) baby spinach leaves
  • 1¼ tsp kosher salt
  • ½ tsp black pepper
  • 6 oz (170 g/1½ cups) shredded baby Gouda cheese (may be substituted with Muenster, Edam, or Havarti)
  • 6 oz (170 g/1½ cups) shredded mozzarella cheese

In a medium bowl, stir together sour cream and onion soup mix. Add halibut fillets and stir to coat. Cover and refrigerate for 30 minutes.

Preheat oven to 400°F (200°C).

Melt butter in a large skillet over medium-high heat. Add onions; sauté, stirring occasionally, until golden brown, about 20 minutes. Add in spinach and stir until wilted, about 2 minutes.

Remove fish from refrigerator. Pat halibut slices with a paper towel, then place on a Palisades Parchment-lined baking sheet. Sprinkle evenly with salt and pepper. Bake for 10 minutes. Remove from oven.

Spread onion and wilted spinach mixture over the par-baked fish, then sprinkle the shredded cheeses over the onion mixture.

Return to oven and bake until golden brown and bubbly, about 15 minutes. Remove from oven. Serve warm.


(Originally featured in Family Table, Issue 844)

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