Almond-&-Lemon-Crusted Fish with Spinach

By BClover

Ingredients

• * Zest and juice of 1 lemon, divided
• * 1/2 cup sliced almonds, coarsely chopped
• * 1 tablespoon finely chopped fresh dill or 1 teaspoon dried
• * 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
• * 1 teaspoon kosher salt, divided
• * Freshly ground pepper to taste
• * 1 1/4 pounds Pacific cod or halibut (see Note), cut into 4 portions
• * 4 teaspoons Dijon mustard
• * 2 cloves garlic, slivered
• * 1 pound baby spinach
• * Lemon wedges for garnish

Details

Servings 4
Adapted from eatingwell.com

Preparation

Step 1

4 servings | Active Time: 25 minutes | Total Time: 25 minutes


1. Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.
2. 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.
3. Bake the fish until opaque in the center, about 7 to 9 minutes, depending on thickness.
4. 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.

Nutrition

Per serving : 249 Calories; 13 g Fat; 1 g Sat; 8 g Mono; 46 mg Cholesterol; 8 g Carbohydrates; 28 g Protein; 4 g Fiber; 496 mg Sodium; 1025 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 3 lean meat, 2 fat
Tips & Notes

* Note: Pacific cod, a.k.a. Alaska cod, is considered a good choice for the environment because it is sustainably fished and has a larger, more stable population.