I consider myself a great cook. I always receive compliments on my cooking and love to try new things. I followed this recipe to the 'T' and it was disgusting. I like fish, just not prepared this way. The spinach was too lemony, and the dill with almond wasn't a great mixture for me. I couldn't taste the fish at all, just crunchy almonds, too much dill and way too much lemon. I won't make this again.
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
The fish was truly amazing! I would definitely make it again! Was not too keen on the spinach (and I like spinach). Was too lemony and if you don't eat quickly enough it starts getting cold and gross. But, I would most definitely make the fish again--the lemon and dill combination were amazing!
I really liked this recipe and loved the combination of lemon and dill. I think I'll make a little extra spinach next time. Definitely a keeper!
This was a quick recipe and so very tasty! If you don't like lemons, you might cut down a little in either the zest or juice - but I loved it! Also, it took 12 minutes to cook through the cod, but maybe it was thicker than average. A definite keeper for my recipe file.