Halibut with Artichoke and Spinach Purée

I love spinach and artichoke dip. This recipe is my version of the dip, served over halibut steaks. It doesn't take long to make, either, and the result is just as delicious!

Artichoke and Spinach Purée

5 artichoke hearts (I used the marinated ones that come in a jar)
1 cup frozen whole spinach (if using fresh spinach, use a little more than a cup)
3 cloves garlic
salt
oil

Coat a sauté pan with olive oil and place over medium heat. When the oil is hot, add the spinach and sauté until just about cooked through. Add the garlic cloves (whole) and the artichoke hearts. Turn the heat down slightly and sauté for 5 minutes. Season with salt, to taste. Add contents of pan and into a food processor and blend until puréed. Set aside.

Halibut

1 Halibut steak (approximately 1 inch thick)
salt
pepper
flour
olive oil

Preheat oven to 375 degrees. Coat the same pan (from the spinach and artichokes) with olive oil (there should be some left, too) and heat over medium heat. Season the halibut with salt and pepper and coat the fish in flour. When the oil is hot, place the halibut in the pan until browned. Brown each side of the halibut. Place the halibut in an oven-safe pan and bake for about 5 minutes, until cooked through. Serve with artichoke and spinach purée.