10 July, 2020
Almond Crusted Fish with Spinach and Lemon
Almond Crusted Fish with Spinach and Lemon
Using nuts as a coating for fish, makes baking it an easy foolproof way, to cook it elegantly. The nutty taste of this simple coating complements flaky fish fillets quite nicely. I find this recipe works best with a mild white fish like cod or halibut. Enjoy!
Servings: 4
Calories: 244kcal
Ingredients
- 1 1/4 pounds wild-caught halibut cut into 4 portions
- 1 medium lemon juice and zest
- ⅔ cup sliced almonds coarsely chopped
- 1 tablespoon fresh dill (finely chopped) or 1 teaspoon dried
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil divided
- 1 teaspoon kosher salt divided
- Freshly ground pepper to taste
- 4 teaspoons Dijon mustard
- 4 cloves garlic slivered
- 1 ½ pound baby spinach
- Lemon wedges for garnish
Instructions
- Preheat oven to 400 degrees 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.
Notes
244 calories; 12.4 g total fat; 1.4 g saturated fat; 67 mg cholesterol; 508 mg sodium. 853 mg potassium; 7.8 g carbohydrates; 3.9 g fiber; 1 g sugar; 26.9 g protein; 9174 IU vitamin a iu; 18 mg vitamin c; 146 mcg folate; 169 mg calcium; 4 mg iron; 137 mg magnesium;
Nutrition
Calories: 244kcal