Turbot with Spinach & Gruyére

1 lb spinach leaves
Salt and white pepper to taste
1 1/4 lbs turbot or sole fillets
2 Tbsp unsalted butter
1 cup whipping cream
Grating of fresh nutmeg
1/4 cup dry vermouth
3/4 cup Gruyère cheese, shredded
Lemon zest, for garnish

Wash spinach under cold running water; do not dry. Place in a large skillet, cover, and cook just until limp. Squeeze out any excess moisture. Season spinach with salt and pepper and then spoon into a buttered baking dish. Arrange fish fillets on top. Melt butter in the skillet, then add cream and nutmeg. Reduce to 3/4 cup or until slightly thickened. Stir in the vermouth. Remove from heat and add 1/2 of the cheese. Season generously with salt and pepper. Spoon sauce over fish. Top with remaining cheese. Bake at 375ºF for 20 minutes or until flesh of fish separates when tested with a fork. Place under the broiler to brown. Sprinkle with lemon zest.

Makes 4 servings

Allergy Warning: Contains milk and fish