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.

Almond-&-Lemon-Crusted Fish with Spinach Recipe

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

04/15/2013

Anonymous

Recommends this recipe

"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.

Comments (1)

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Anonymous wrote 6 weeks 4 days 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.

09/02/2012

_9183

Recommends this recipe

Tasty!

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!

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06/06/2011

siegel_emily

Recommends this recipe

Delicious!

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.

Pros: easy, fast

Comments (1)

No comments

siegel_emily wrote 1 year 51 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

05/01/2011

localmac

Recommends this recipe

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.

Pros: easy

Comments

03/03/2011

roxi.does.burlesk

Horrible!

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.

Pros: It's fish.

Comments