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Potato-Wrapped Halibut with Sautéed Spinach

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This elegant potato-wrapped halibut offers a beautiful contrast of textures, featuring succulent white fish encased in a golden, crispy potato shell. By thinly slicing the potatoes and wrapping them around the fillets, you create a natural seal that locks in moisture while the outside fries to a perfect crunch. Served alongside vibrant sautéed spinach infused with garlic, it is a sophisticated yet simple way to enjoy fresh seafood.

As a high-protein dish, this recipe is ideal for those seeking a nutritious, balanced meal that doesn't compromise on flavour. The combination of heart-healthy olive oil, iron-rich baby spinach, and lean halibut makes it a fantastic choice for a midweek dinner or an impressive weekend main course. Pair it with a wedge of lemon to add a bright, zesty finish to the savoury potato crust.

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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)

How to make Potato-Wrapped Halibut with Sautéed Spinach

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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