Almond-&-Lemon-Crusted Fish with Spinach

January/February 2011

Your rating: None Average: 3.9 (147 votes)

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.

Almond-&-Lemon-Crusted Fish with Spinach

16 Reviews for Almond-&-Lemon-Crusted Fish with Spinach

"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: This came out gourmet quality.
Comments (1)

No comments

Anonymous wrote 2 years 23 weeks ago

I tried to give this five

I tried to give this five starts but only four came out. My recommendation begins with "As good as in a restaurant," says my husband. I am Marcia Naomi Berger.


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.

easy, fast
Comments (1)

No comments

siegel_emily wrote 4 years 16 weeks ago

I see that several people were put off by the flavor combo. This recipe is for people who really love lemon and dill (which I do!). Plus I put sliced almonds in a lot of my food, to sneak in some good fats and protein. I personally wouldn't make it with spinach beause I don't think spinach would go well with those flavors. My recommendation is to try kale or chard instead

backing off

My kids are learning to eat fish. The dill and lemon were too overpowering for them. I will back off on those ingredients if I make this one again.


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.

It's fish.
Comments (1)

No comments

Anonymous wrote 2 years 15 weeks ago

We loved this! The fish was

We loved this! The fish was moist and tender. I followed the recipe, but....I squeezed a little lemon juice into the topping. The DH thought that the spinach was little too lemony, but I didn't. I turned the broiler on for a few minutes to brown the topping. I will make again.

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.


Tip: Use commas to separate pros and cons.


Tip: Use commas to separate pros and cons.


Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner