So excited to be on the west coast and discover all the beautiful fresh food this beautiful state of California has to offer! I created this meal to feature this locally caught fish. I found a wonderful markey Seaside Market in SoCal that has amazing fresh and locally caught seafood. If you don’t have halibut, another white fish would be wonderful,as well. A perfect dinner for 2, serve with a delicious salad and hearty bread.

Dinner with a view!
Don’t forget a nice glass of wine !

Serves 2


for fish:

  • 8-10 ounces halibut filet
  • 1 large leek, thinly sliced horizontally
  • 5 cloves thinly sliced garlic
  • 3 tablespoons freshly chopped parsley
  • 1 tablespoon unsalted butter
  • Kosher salt and pepper
  • 1 tablespoon neutral olive oil
  • Fresh lemon juice for serving

for pasta and sauce:

  • 6 ounces short pasta
  • 2 tablespoons unsalted butter
  • 2 cups whole milk
  • 2 tablespoons flour
  • 8 ounces baby spinach
  • 1/4 cup fresh basil leaves
  • 1/2 cup grated parmesan
  • 6 ounces frozen artichoke quarters
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • Kosher salt and pepper


for pasta and sauce:

Preheat oven to 425 degrees. Line a baking sheet with parchment and toss the artichokes in 2 tablespoons of olive oil, salt, pepper and spread out on pan. Roast in oven for about 25 minutes until artichokes are golden on edges and tender. Remove from oven and set aside. Leave oven on.

In a medium saucepan, melt butter over medium heat, add flour and whisk to combine. Turn up heat and slowly add the milk, increasing heat and whisking constantly until it comes to a slow boil and thickens. Turn off heat, add fresh spinach and cover to the pot so spinach will wilt. Season with a bit of salt and pepper. Let the sauce cool slightly and transfer to a blender or food processor along with basil and purée until smooth. Transfer back to cooking pot, add grated parm and cover and keep warm.

Prepare pasta according to package directions to al dente.

for leeks and halibut:

In a small saucepan, heat butter and olive oil on medium heat and add leeks and sauté for 10 minutes, stirring frequently with salt and pepper. Add sliced garlic during last couple of minutes, remove from heat and stir in parsley.

Heat a heavy bottom, oven proof pan (cast iron) with cooking oil and cut your fish into 2 serving portions. Pat dry with paper towel and season with salt and pepper. Place halibut in pan and sear for about 3 minutes per side. Transfer to the oven and finish cooking for another 10-12 minutes until cooked through. Squeeze fresh lemon juice on fish as desired.

assemble dish:

Toss the sauce in with warm pasta and stir allowing sauce to thoroughly coat pasta, then add roasted artichokes. Place halibut on pasta and top with leeks. Serve immediately with fresh green salad and bread. Enjoy!