Halibut and Shrimp with Garlic Cream

2 six-ounce halibut filets
10 each raw shrimp, 26/30, peeled and deveined
1 tablespoon garlic, crushed
6 ounces heavy cream
2 tablespoons Parmesan cheese
1 tablespoon parsley, chopped
1 tablespoon Japanese bread crumbs
salt and pepper to taste
2 tablespoons Jack cheese, shredded
¼ cup spinach, sliced
1 tablespoon butter

In a heavy, oven-proof sauté pan that has a cover, add butter and garlic and cook for one minute over medium heat. Add halibut and shrimp and cook for one minute per side. Add cream and spinach and cook for an additional minute. Add cheese. Top with Parmesan and bread crumbs and place in a pre-heated 375 degree oven. Cook covered for 4 minutes, then uncover and cook for an additional 4 to 5 minutes until Parmesan is golden brown. Remove from oven, top with parsley and serve.

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