Almond-&-Lemon-Crusted Fish with Spinach

Almond-&-Lemon-Crusted Fish with Spinach

19 Reviews
From: EatingWell Magazine, January/February 2011

Coating fish with nuts and baking it is an easy, foolproof way to cook it elegantly. And it is especially nice with a mild white fish like cod or halibut. The spinach turns a little yellowy because it's cooked with the acidic lemon juice, but what you lose in green color is more than made up for in great flavor.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • Zest and juice of 1 lemon, divided
  • ½ cup sliced almonds, coarsely chopped
  • 1 tablespoon finely chopped fresh dill or 1 teaspoon dried
  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
  • 1 teaspoon kosher salt, divided
  • Freshly ground pepper to taste
  • 1¼ pounds cod (see Tip) or halibut, cut into 4 portions
  • 4 teaspoons Dijon mustard
  • 2 cloves garlic, slivered
  • 1 pound baby spinach
  • Lemon wedges for garnish

Preparation

  • Active

  • Ready In

  1. Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.
  2. Combine lemon zest, almonds, dill, 1 tablespoon oil, ½ teaspoon salt and pepper in a small bowl. Place fish on the prepared baking sheet and spread each portion with 1 teaspoon mustard. Divide the almond mixture among the portions, pressing it onto the mustard.
  3. Bake the fish until opaque in the center, about 7 to 9 minutes, depending on thickness.
  4. Meanwhile, heat the remaining 2 teaspoons oil in a Dutch oven over medium heat. Add garlic and cook, stirring, until fragrant but not brown, about 30 seconds. Stir in spinach, lemon juice and the remaining ½ teaspoon salt; season with pepper. Cook, stirring often, until the spinach is just wilted, 2 to 4 minutes. Cover to keep warm. Serve the fish with the spinach and lemon wedges, if desired.
  • Tip: Look for U.S. wild-caught Pacific halibut, U.S. Pacific cod or Atlantic cod from Iceland and the northeast Arctic. For more information, visit Monterey Bay Aquarium Seafood Watch at seafoodwatch.org.
  • Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition information

  • Per serving: 244 calories; 12 g fat(1 g sat); 4 g fiber; 8 g carbohydrates; 27 g protein; 146 mcg folate; 67 mg cholesterol; 1 g sugars; 0 g added sugars; 9,174 IU vitamin A; 18 mg vitamin C; 169 mg calcium; 4 mg iron; 508 mg sodium; 853 mg potassium
  • Nutrition Bonus: Vitamin A (183% daily value), Folate (36% dv), Vitamin C (30% dv), Iron (22% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 3 lean meat, 2 fat

Reviews 19

May 19, 2017
profile image
By: terridigby
The almond topping gave the fish a nice crunch. I used cod, but I think a thinner white fish would have worked better (tilapia maybe? Halibut is expensive here). The spinach worked great with the fish. A grain or starch side dish would accompany the fish & spinach nicely, as would a buttery chardonnay.
April 11, 2017
profile image
By: William
This recipe is a keeper! Delicious flavor, easy to make and great presentation. I used whole grain Dijon mustard. Didn't think I'd like the lemony spinach but it went nicely with the fish. A good white, fresh or flash frozen, fish will do very well with this recipe. I think next time I might try adding a bit of heat to the topping.
April 06, 2016
profile image
By: EatingWell User
Extremely Flavorful and Delicious! This is such a tasty way to fix any white fish! The chopped almond creates a satisfying crunch, the mustard provides a spicy undertone, and the lemon adds a real brightness. So quick and easy, but impressive enough for guests. I've never fixed the spinach part of this recipe, but the fish is fabulous! Pros: Flavorful, quick and easy, healthy, low-fat, low calorie, impressive presentation
September 08, 2015
profile image
By: EatingWell User
Wonderful This was soooo good. I didn't have dill, so I used cilantro. No lemons sold where I live, so I used lime. No halibut here, so I used red snapper. Was still absolutely amazing. Pros: Easy, Healthy, Good Presentation Cons: None
September 25, 2014
profile image
By: EatingWell User
Delish Fish Dish Easy to prepare, very tasty and nic presentation. Followed the recipe and wouldn't change a thing. Will add it to my fish recipes fir future dishes. Pros: Tasty with just the right amount of lemon. Really loved the mustard taste, right amount of kick. Cons: None
August 27, 2014
profile image
By: EatingWell User
Lemonyyy!! The idea of this recipe was great. Next time I will steer clear of adding so much lemon and I will add a bit more spinach. Pros: Great recipe. Cons: Too much lemon and not enough spinach.
June 03, 2014
profile image
By: EatingWell User
Easy and Fast with a perfect result! I made this and it was GREAT! I happened to have all the ingredients on hand and was looking for a cod recipe. I have never cooked cod before. I followed the directions and it came out really good. My 14 year old son even liked it! Pros: easy, fast, tasty,
September 26, 2013
profile image
By: EatingWell User
Switch It Up This was great, but I got rid of the spinach and used arugula instead. Check out my blog for other great ideas - www.BetterOffHealthy.com
April 15, 2013
profile image
By: EatingWell User
As good as in a restaurant, says my husband. What a treat this turned out to be! I used fresh halibut steaks; after 20 minutes or so in the oven, they were cooked perfectly. I had all ingredients or fine substitutions (organic stone ground mustard instead of Dijon; store-bought pepper in shaker instead of freshly ground). I expect to be making this again, including for special occasions. Pros: Pros: This came out gourmet quality.