Almond, Dill and Lemon Crusted Fish with Spinach

Zest of one lemon
½ cup roasted almonds (no salt), coarsely chopped
3 tablespoons finely chopped fresh dill
Olive oil
A pinch of salt
Black pepper
About 1.25 to 1.5 pounds cod (fresh)
2 teaspoons (or more to taste) Dijon mustard
1 bag baby spinach (or one bunch of chard)

Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Combine lemon zest, almonds, dill, about 1 tablespoon oil, salt and pepper in a small bowl.

Rinse fish and pat dry with a paper towel. Lightly coat fish with olive oil. Place fish on the prepared baking sheet and spread mustard on each portion. 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.