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
Almond-&-Lemon-Crusted Fish with Spinach
From EatingWell: 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.
17 Reviews for Almond-&-Lemon-Crusted Fish with Spinach
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.
I'm normally not a big fish eater, but I have been trying to eat a bit more of it to add to a healthier diet. Tonight I made this for the first time for my husband and myself. We decided to try it using tilapia and we both thought is was very good. I really enjoyed the taste of the lemon, almonds and dill together, and loved the lemon flavor with the spinach! I held back on how much lemon I used since a lot of the reviews said that she lemon could be over powering. I wish I did use more because I thought that the lemon flavor on the fish was too subtle for my liking. Next time I will be sure to use more!
I really enjoyed this recipe, though my guy thought the lemon was over-powering. Next time I will cut back on the lemon zest. I used kale instead of spinach and added some chilli flakes to the greens. It was delicious served over some quinoa. I am eating the leftovers for lunch right now.