Halibut with tomato and spinach (Ippoglosso con pomodori e spinaci) from Lidia's Italy in America: More Than 175 Lovely, Tasty Recipes—and Their Stories—from All Parts of Italian America Today by Lidia Matticchio Bastianich and Tanya Bastianich Manuali

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Notes about this recipe

  • nicolepellegrini on April 22, 2017

    My S.O. loves this dish, I've made it twice now. Great to make when fresh spinach is in season. One thing I do differently is to fry the halibut in a separate pan, last, instead of frying it first and putting it aside to serve after cooking down the tomatoes and spinach. That way it stays hot and crispy even when served on the tomato-spinach base.

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