Dolmeh Mahi ba Sos Paneer (دلمه ماهی با سس پنیر) — Spinach-Wrapped Fish with Creamy Cheese Sauce

• 600 gSkinless white fish fillets (cod, haddock, halibut, or sea bass) (Cut into 4 equal portions, about 150 g each)
• 2 tspLemon zest (Finely grated)
• 45 mlLemon juice (Freshly squeezed)
• 12 gGarlic (Grated or very finely minced (about 3 cloves))
• 6 gFine sea salt (About 1 tsp, plus more to taste)
• 1 tspBlack pepper (Freshly ground)
• 15 mlExtra-virgin olive oil (About 1 tbsp)
• 24 leafLarge spinach leaves (Stems trimmed; choose wide leaves for wrapping)
• 1000 mlIce water (For shocking blanched spinach)
• 240 mlFish stock (Low-sodium preferred)
• 180 gCream cheese (Full-fat, softened to room temperature)
• 70 gGreen onions (Thinly sliced (white and green parts), about 6 medium)
• 20 gUnsalted butter (About 1 1/2 tbsp)
• 10 gAll-purpose flour (About 1 tbsp, for thickening)

Instructions

1. 1

   Marinate the fish: pat fillets dry, then place in a shallow dish. Mix lemon zest, 45 ml lemon juice, garlic, 6 g salt, 1 tsp black pepper, and olive oil; rub over all sides. Cover and refrigerate 25 minutes (no longer than 40) so the citrus flavors the fish without turning the surface mushy.

2. 2

   Prepare spinach wrappers: bring a wide pot of water to a boil and salt it lightly. Blanch spinach leaves 15–20 seconds until just wilted, then immediately transfer to ice water for 1 minute. Drain well and gently press between clean towels so leaves are dry; excess water can make wraps slip.

3. 3

   Wrap the fish: lay 2–3 spinach leaves slightly overlapping to form a rectangle. Place one marinated fish portion in the center and wrap snugly like a parcel, tucking in the sides. Repeat for all portions. If a leaf tears, patch with another leaf; aim for an even, sealed layer around the fish.

4. 4

   Gently cook the parcels: heat a large nonstick skillet over medium heat. Add 120 ml fish stock and bring to a bare simmer (small bubbles, not a rolling boil). Place parcels seam-side down, cover with a lid, and steam-simmer 6 minutes. Carefully flip, cover again, and cook 4–6 minutes more until fish reaches 52–55°C.

5. 5

   Make the creamy cheese sauce: while fish cooks, melt butter in a small saucepan over medium-low heat. Add green onions and cook 2 minutes until softened but not browned. Sprinkle in flour and stir 60 seconds to cook out raw taste. Slowly whisk in 240 ml fish stock; simmer 3–4 minutes until lightly thickened.

6. 6

   Finish sauce and serve: reduce heat to low and whisk in softened cream cheese in small pieces until glossy and smooth, about 2 minutes. Season with 2 g salt and 1/2 tsp black pepper, then whisk in 15 ml lemon juice. Plate parcels, spoon sauce over, and rest 2 minutes before serving for the juiciest texture.