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Turbot and Spinach Gratin

Serves 4
Time 40 min
Tender, flaky turbot is an ideal fish for this creamy baked gratin, packed with spinach and shallots and seasoned with a hint of nutmeg.
Special Diets:
Ingredients
  • 1 1/2 tablespoon unsalted butter, divided, plus more for the dish
  • 3/4 pound boneless, skinless turbot fillets, patted dry
  • 1 large shallot, chopped (about 1/2 cup)
  • 2 cloves garlic, finely chopped
  • 1 tablespoon all-purpose flour
  • 1 cup half-and-half
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon grated nutmeg
  • 1/4 teaspoon ground white pepper
  • 1 (16.0-ounce) package frozen spinach, thawed and firmly squeezed to remove as much water as possible
  • 1/4 cup finely chopped fresh chives, divided
  • 1 1/2 tablespoon fine dry whole wheat bread crumbs
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Method

Preheat the oven to 400°F. Butter a 9-inch pie plate or shallow baking dish.

Melt 1 tablespoon of the butter in a large skillet over medium-high heat.

Add fish and cook, flipping once, until just cooked through, about 5 minutes.

Transfer to a plate.

Return the skillet to medium-high heat and melt remaining 1/2 tablespoon butter.

Add shallot and garlic, lower heat to medium and cook, stirring often and scraping up any browned bits, until golden, 3 to 4 minutes.

Sprinkle over flour and cook, stirring often, for 1 minute.

Whisk in half-and-half, salt, nutmeg and pepper and simmer until thickened, about 2 minutes.

In a large bowl, gently toss together spinach, 2 tablespoons of the chives and cooked fish, crumbling it into large flakes as you go.

Pour cream sauce over fish mixture and fold together just until combined.

Transfer to the prepared dish and top with bread crumbs and remaining 2 tablespoons chives.

Bake until lightly browned and bubbly, about 15 minutes.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 1/2 tablespoon unsalted butter, divided, plus more for the dish
  • 3/4 pound boneless, skinless turbot fillets, patted dry
  • 1 large shallot, chopped (about 1/2 cup)
  • 2 cloves garlic, finely chopped
  • 1 tablespoon all-purpose flour
  • 1 cup half-and-half
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon grated nutmeg
  • 1/4 teaspoon ground white pepper
  • 1 (16.0-ounce) package frozen spinach, thawed and firmly squeezed to remove as much water as possible
  • 1/4 cup finely chopped fresh chives, divided
  • 1 1/2 tablespoon fine dry whole wheat bread crumbs
Shop with Prime

Exclusively for Prime members in select ZIP codes.