Almond-Lemon Coated Fish with Spinach
This is an elegant dinner dish with tasty a great tasting greens on the side.
Ingredients
- 1 ¼ lb. of cod or halibut cut into 4 slices
- ½ cup of sliced almonds chopped coarsely
- 1 tbsp. chopped finely fresh dill or 1 tsp. dried
- 1 tbsp. extra-virgin olive oil plus 2 tsp. divided
- 1 tsp. kosher salt divided
- 4 tsp. Dijon mustard
- 2 garlic cloves slivered
- 1 lb. of baby spinach
- Freshly ground pepper to taste
- Lemon zest and juice of 1 lemon divided
- Lemon wedges for garnish
Instructions
- Pre heat your oven to 400° F.
- Spray your rimmed baking sheet with cooking spray.
- In a small bowl, combine the almonds, lemon zest, dill, the 1 tablespoon of oil, and ½ teaspoon of the salt and pepper.
- Arrange the fish in your baking sheet.
- Spread each slice with 1 teaspoon of mustard.
- Divide the almond mix into 4 parts and spread into the mustard spread.
- Bake the fish for about 7-9 minutes, until the fish is opaque.
- In the meantime, heat the remaining 2 teaspoon of oil in a skillet.
- Add in the garlic and cook for about 30 seconds, stirring, until fragrant but not browned.
- Add in the spinach, lemon juice, and the remaining 1/2 teaspoon of the salt; then season with the pepper.
- Cook for about 2-4 minutes, frequently stirring, until the spinach is wilted.
- The spinach may turn yellowish.
- Don’t worry; it’s because of the lemon.
- The taste will still be great.
- Cover to keep warm.
- Garnish the spinach with lemon wedges, if desired, and serve with the fish.