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.
- Zest and juice of 1 lemon, divided
- 1/2cup sliced almonds, coarsely chopped
- 1tablespoon finely chopped fresh dill or 1 teaspoon dried
- 1tablespoon extra-virgin olive oil plus 2 teaspoons, divided
- 1teaspoon kosher salt, divided
- Freshly ground pepper to taste
- 1 1/4pounds cod or halibut, cut into 4 portions
- 4teaspoons Dijon mustard
- 2cloves garlic, slivered
- 1pound baby spinach
- Lemon wedges for garnish
- Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.
- 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.
Per serving (recipe makes 4 servings)
|Mono Saturated Fat||8g|