Almond-&-Lemon-Crusted Fish with Spinach

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Almond-&-Lemon-Crusted Fish with Spinach
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.
total:
25 mins
Servings:
4
Almond-&-Lemon-Crusted Fish with Spinach

Ingredients

Directions

  • Preheat oven to 400 degrees F. Coat a rimmed baking sheet with cooking spray.

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  • Combine lemon zest, almonds, dill, 1 tablespoon oil, 1/2 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 1/2 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.

Tips

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.

Tips

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.

Nutrition Facts

Per Serving:
244 calories; protein 26.9g; carbohydrates 7.8g; dietary fiber 3.9g; sugars 1.4g; fat 12.4g; saturated fat 1.4g; cholesterol 66.6mg; vitamin a iu 9174.1IU; vitamin c 18mg; folate 146.1mcg; calcium 168.6mg; iron 3.8mg; magnesium 137.3mg; potassium 852.6mg; sodium 507.5mg; thiamin 0.2mg.
Exchanges:

1 vegetable, 3 lean meat, 2 fat
© Copyright 2023 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 02/01/2023
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