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.Ingredients
Total Time: 25 minutes
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 cod, (see Tip) or halibut, cut into 4 portions
4 teaspoons Dijon mustard
2 cloves garlic, slivered
1 pound 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
- Saturated Fat
- Monounsaturated Fat
- Dietary Fiber
- Added Sugars
- 1 vegetable
- 3 lean meat
- 2 fat
- Carbohydrate Servings
- Vitamin A (184% daily value)
- Vitamin C (37% dv)
- Folate (36% dv)
- Magnesium (35% dv)
- Potassium (29% dv)
- Iron (22% dv)
- Calcium (17% dv)