Spinach-Wrapped Fish with Creamy Cheese Sauce (دلمه ماهی با سس پنیر) — Citrus-garlic marinated fish dolmeh in spinach with silky paneer-style sauce

• 1⅓ lbwhite fish fillets (cod or halibut), skinless (cut into 4 equal portions)
• 2 tsplemon zest
• 3 tbsplemon juice (about 3 tbsp)
• 12 ggarlic, finely grated (about 4 cloves)
• 1 tbspextra-virgin olive oil (1 tbsp)
• 6 gfine sea salt (about 1 tsp)
• 1 tspblack pepper, freshly ground (about 2 g)
• 7¾ ozlarge spinach leaves (about 20–24 leaves, stems trimmed)
• 2⅛ ozgreen onions, finely sliced (about 4 stalks)
• 20 gunsalted butter
• 1 cupfish stock (1 cup)
• 5⅝ ozcream cheese (full-fat for best texture)

Instructions

1. 1

   Marinate the fish: In a shallow dish, combine lemon zest, 45 ml lemon juice, grated garlic, olive oil, 6 g salt, and 1 tsp black pepper. Add the fish portions and turn to coat, then cover and refrigerate for 15 minutes so the citrus perfumes the flesh without “cooking” it.

2. 2

   Prepare the spinach for wrapping: Bring a wide pot of water to a boil and set a bowl of cold water nearby. Blanch spinach leaves for 20 seconds, then immediately chill in cold water; this keeps them vivid and flexible, and it prevents tearing when you roll.

3. 3

   Dry and arrange the leaves: Pat the spinach leaves very dry with clean towels, because excess water will thin the sauce and make the rolls slip. Lay 2 to 3 leaves slightly overlapping to form a rectangle large enough to wrap one fish portion.

4. 4

   Wrap dolmeh-style: Place one marinated fish portion on the spinach, sprinkle 15 g sliced green onions over the top, then fold in the sides and roll into a neat parcel. Repeat with remaining fish and green onions, keeping the seam side down so the parcels stay closed during cooking.

5. 5

   Steam-poach the parcels: Set a steamer basket over simmering water, or place the parcels seam-side down in a wide skillet with 60 ml water and cover tightly. Cook gently for 8 to 10 minutes until the thickest part of the fish reaches 52–55°C; the carryover heat will finish it to tender, flaky doneness.

6. 6

   Make the creamy cheese sauce: In a small saucepan over medium-low heat, melt the butter and add the fish stock, whisking to combine. Add cream cheese in small pieces and whisk continuously for 2 to 3 minutes until smooth and glossy, then whisk in 15 ml lemon juice, 0.5 tsp black pepper, and 2 g salt.

7. 7

   Finish and serve: Rest the spinach-wrapped fish for 2 minutes off the heat so the juices redistribute and the parcels hold their shape. Spoon a pool of warm sauce onto each plate and set a parcel on top, then drizzle 1 to 2 tbsp more sauce over each for a refined dolmeh presentation.