🌎 US Military Family World Cookbook Project

4 5 oz thick pieces of skinless white firm bass fillet (grouper or halibut can also be used)
1 tablespoons extra virgin olive oil
1 tablespoon salted butter
1 cup red bell pepper chopped
2 cloves garlic minced
9 ounces fresh baby spinach
2 ounces 1/3 less cream cheese
¼ cup half & half cream
3 tablespoons grated Parmesan cheese
kosher salt
fresh black pepper

In a large skillet over medium heat add 1/2 tablespoon of olive oil and 1/2 tablespoon of butter, red bell pepper and garlic and cook for about 4 minutes. Add spinach season with a pinch of salt and pepper mix until the spinach wilts down. Add cream cheese, half & half and parmesan cheese mix well until cream cheese is melted and resembles creamed spinach. Heat a separate skillet on medium high heat, add remaining oil and butter. Season fish on both sides with salt and pepper and place on the hot pan. Cook 6 minutes on first side and flip fish over and cook other side an additional 5 minutes, until cooked through and browned. Divide the spinach mixture on the bottom of each plate and top with piece of fish.