Almond lemon crusted fish with spinach

Recipe Information

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 dill

• 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided

• 1 teaspoon kosher salt, divided

• Freshly ground black pepper to taste

• 1 1/4 pounds Pacific cod or halibut cut into 4 portions

• 4 teaspoons Dijon mustard 

• 2 cloves garlic, slivered

• 1 pound baby spinach 

• Lemon wedges for garnish

Directions

• Preheat oven to 400 degrees Fahrenheit and coat a baking sheet with cooking spray.

• In a small bowl, mix lemon zest, almonds, dill, a tablespoon of oil, half a teaspoon of salt, and black pepper. Lay fish on baking sheet and spread one teaspoon of mustard on each portion. Press the almond mixture onto the mustard.

• Bake the fish 7-9 minutes until cooked, depending on its thickness.

• Heat remaining oil in a Dutch oven over medium heat. Cook garlic 30 seconds, then stir in spinach, lemon juice, remaining salt, and pepper. Cook 2-4 minutes until spinach is just wilted. Serve the fish with spinach and lemon wedges, if desired.

Nutrition (per serving)

• Calories: 249 cal

• Fat: 13g

• Saturated fat: 1g

• Cholesterol: 46mg

• Sodium: 496mg

• Carbohydrates: 2g

• Fiber: 4g

• Protein: 28g