Roasted Red Pear and Brie Crostini
Vegetarian Guinness Stew

Almond, Dill and Lemon Crusted Fish with Spinach

Zest of one lemon
½ C almonds, coarsely chopped
3 T finely chopped fresh dill
Olive oil
Salt
Pepper
About 1.25 to 1.5 pounds cod
4 t Dijon mustard
1 pound baby spinach (next time try chard)

Preheat oven to 375 degrees. Line a baking sheet with wax paper and spray it with olive oil. Combine lemon zest, almonds, dill, about 1 tablespoon oil, salt and pepper in a small bowl. Place fish on the prepared baking sheet and spread each portion with 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. In the meantime, heat the remaining olive oil in a sautee pan. Stir in spinach (in batches) and add a little salt and pepper. Cook until the spinach is just wilted. Cover to keep warm. Serve the fish on top of the spinach.

From: EatingWell with a few modifications

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