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Almond-&-Lemon-Crusted Fish with Spinach
Almond-&-Lemon-Crusted Fish with Spinach
20 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.
- By: Melissa Pasanen EatingWell Recipe Contributor
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
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
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Active
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Ready In
- Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.
- 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.
- Bake the fish until opaque in the center, about 7 to 9 minutes, depending on thickness.
- 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.
- 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 20
June 07, 2017
By: tdono4
We love almond crusted fish and this was a nice variation that doesn't include butter. I used halibut and fresh dill and made it exactly as written and thought this was delicious. I served it with the spinach and some rice pilaf.
May 19, 2017
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
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
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
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
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
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
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
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
