Almond & Lemon Crusted Fish with Spinach
Coating fish with nuts and baking it is an easy, foolproof way to cook it elegantly. And it is especially nice with a mild white fish like cod or halibut. The spinach turns a little yellowy because it's cooked with the acidic lemon juice, but what you lose in green color is more than made up for in great flavor.
Coating fish with nuts and baking it is an easy, foolproof way to cook it elegantly. And it is especially nice with a mild white fish like cod or halibut. The spinach turns a little yellowy because it's cooked with the acidic lemon juice, but what you lose in green color is more than made up for in great flavor.
Ingredients
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Zest and juice of 1 medium lemon, divided
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½ cup sliced almonds, coarsely chopped
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1 tablespoon finely chopped fresh dill or 1 teaspoon dried dill
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1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
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1 teaspoon kosher salt, divided
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Freshly ground pepper to taste
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1 1/4 pounds cod (see Tip) or halibut, cut into 4 portions
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4 teaspoons Dijon mustard
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2 cloves garlic, slivered
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1 pound baby spinach
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4 Lemon wedges for garnish
Method
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Preheat oven to 400 degrees F. Coat a rimmed baking sheet with cooking spray.
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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.
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Bake the fish until opaque in the center, about 7 to 9 minutes, depending on thickness.
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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.
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