Season each halibut fillet with salt and pepper on both sides then lightly dust each piece in the seasoned flour.
Place a sauté pan over medium-high heat and add in 3 Tablespoons olive oil.
- Place
the fish in the pan skin side up and sear until golden brown, about 4
minutes.
While the halibut is cooking, place a separate pan over medium-high heat, add 2 Tablespoons of butter, mushrooms, shallots, garlic slices, and thyme leaves. Cook for 5 minutes, stirring occasionally.
Flip the fish, then add 2 Tablespoons butter and the thyme stems, and sear 4 minutes until golden brown.
- Baste
the fish with the butter in the pan for the last minute of cooking.
- While
the fish is cooking, add the marsala to the mushrooms to deglaze the pan, allow
the liquid to reduce by ¾ then add the fish stock and creme fraiche to emulsify
into a sauce. Add the parsley.
In a separate sauté pan over medium-high heat, drizzle 1 Tablespoon olive oil and add crushed garlic, wait 30 seconds, then add the spinach. Quickly turn the spinach in the oil and then turn off the heat.
- Place
the spinach on the center of the plate and top with the halibut, spoon the
mushrooms and sauce over the fish and then serve.
