|Preparation Time||15 Minutes|
|Cook Time||10 Minutes|
|Total Time||25 Minutes|
|Main Ingredient||Cod; Halibut; Spinach|
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
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.
Calories: 249 cal
Total fat: 13g
Saturated fat: 1g