Ingredients

• 2 whitefish fillets (I used cod)
• 1 tablespoon of creole seasoning
• Avocado oil or olive oil (as needed to cover the bottom of a frying pan)
• 2 tablespoons of butter
• 4 garlic cloves, minced
• 1/2 cup of dry white wine
• 1/4 cup of water or chicken broth
• A 13.5 fl oz can of heavy cream (I used this dairy free alternative)
• 1/4 cup of grated parmesan cheese
• 1 lemon
• 1 tablespoon of chopped fresh oregano
• 4 large handfuls of spinach

Instructions

1. Sprinkle the creole seasoning on both sides of each fish fillet (1/4 tbs per side).
2. In a large skillet, heat the olive oil over medium-high heat and fry the fish for about 5 minutes per side or until it’s cooked through.
3. While the fish is cooking, melt the butter in a saucepan over medium heat and saute the minced garlic for about a minute. Then add in the wine, water/broth, and heavy cream. Bring it to a boil, then stir in the parmesan. Let it cook down until it thickens to a creamier consistency, stirring constantly to avoid burning. Remove from heat once it is the desired consistency.
4. Zest and juice the lemon, then stir it into the sauce along with the oregano. Optional: Reserve some zest and oregano for garnishing.
5. To cook the spinach, remove the cooked fish from the frying pan and turned the heat to medium-low. Pour about 1/4 cup of the sauce into the pan and add the handfuls of spinach. Stir until it wilts and shrinks.
6. To serve two, dish up half of the cooked spinach in each dish and place a fish fillet  on top. Then pour about 1/2 cup of sauce over each serving and garnish with lemon zest, fresh oregano, and shaved parmesan.