Garam Masala White Fish with Creamy Spinach

• white fish filletpatted dry24 oz
• frozen spinach12 oz
• greek yogurt1 cup
• garlicminced2 clove
• onionfinely diced1/2
• extra-virgin olive oil4 tbsp
• garam masala2 tsp
• lemonjuiced1
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Finely dice the onion and mince the garlic. Thaw the spinach and squeeze out excess water.
2. 2Do not rinse the fish. Pat it dry, then season both sides with the kosher salt, black pepper and garam masala. Wash the board, knife and hands with soap and water before touching anything else.
3. 3Warm half of the olive oil in a skillet over medium heat. Add the fish and cook until browned and it releases easily, about 3-4 minutes per side, until the thickest part reads 145F (63C). Transfer the fish to a plate.
4. 4Add the remaining olive oil to the skillet, then add the onion and a pinch of the kosher salt. Cook for 3-4 minutes, until translucent and softened. Add the garlic and cook for 30-60 seconds, until fragrant.
5. 5Stir in the spinach and cook for 3-4 minutes, until hot and any excess moisture has evaporated. Turn off the heat and stir in the Greek yogurt and lemon juice until creamy; taste and adjust with kosher salt and black pepper. Serve the fish over the spinach, testing that the sauce is warm and creamy before serving.