Spring Recipe

By Sarah Petty L. Ac., Dipl. Ac. on March 7th, 2012

Almond & Lemon Crusted Fish with Spinach

Makes 4 servings in 25 minutes.

Zest and juice of one lemon

1/2 cup sliced almonds, coarsley chopped

1 tbsp finely hopped fresh dill (or 1 tsp dried)

1 tbsp plus 2 tsp extra virgin olive oil, divided

1 tsp kosher salt, divided

Freshly ground pepper to taste

1 1/4 lbs. Pacific cod or halibut, cut into four portions

4 tsp Dijon mustard

2 cloves garlic, slivered

1 lb. baby spinach

Lemon wedges for garnish

1) Preheat oven to 400 degrees F. Coat a rimmed baking sheet with oil.

2) combine lemon zest. almonds, dill, 1 tbsp oil, 1/2 tsp of salt and papper in a bowl. Place fish on the prepared baking sheet and spread each portion with 1 tsp mustard. Divide the almond mixture among the portions, pressing it into the mustard.

3) Bake the fish until opaque in the center, about 7-9 minutes, depending on the thickness.

4) Meanwhile, heat the remaining 2 tspn of oil in a pot, over medium heat. Add garlic and cook, stiring, until fragrant but not brown, about 30 seconds. Stir in spinach, lemon juice and the remaining 1/2 tsp salt; season with pepper. Cook, stirring often, until the spinach is just wilted, 2-4 minutes. Cover to keep warm. Serve the fish with the spinach and lemon wedges. Bon appetit!

This meal would go well with some roasted sweet potato wedges!

This recipe is from the Eating Well magazine from March 2011.

Click on this link for a subscription and more healthy recipes: http://www.eatingwell.com/

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