4 (6 oz) thick, skinless, firm white fish fillet (such as grouper, bass or halibut)
¼ tsp salt
fresh black pepper, to taste
1 Tbsp extra-virgin olive oil, divided
1 Tbsp salted butter, divided
1 red bell pepper, chopped
2 cloves garlic, minced
10 oz fresh baby spinach
3 oz reduced-fat cream cheese
⅓ cup half & half
3 Tbsp grated Parmesan cheese
Instructions
Season fish with salt and pepper. Heat a nonstick skillet on medium-high heat, add ½ tablespoon olive oil and ½ tablespoon butter. Once melted and hot, add fish and cook 6 minutes on first side; flip and cook other side an additional 5 minutes, until cooked through and browned.
Meanwhile, in a separate, large skillet over medium heat, add remaining ½ tablespoon of olive oil and ½ tablespoon of butter, red bell pepper, and garlic; cook for 4 minutes or until bell pepper is tender.
Add spinach; mix until the spinach wilts down. Add cream cheese, half & half, and parmesan cheese mixing well until cream cheese is melted.
Divide the spinach mixture on the bottom of each plate and top with piece of fish.