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Almond Crusted Fish with Spinach

Yield: 4 servings

Ingredients
2 lemons
1/2 cup sliced almonds, coarsely chopped
1 tbsp. finely chopped fresh dill, or 1 tsp dried dill
1 tbsp. plus 2 tsp. olive oil, divided
Freshly ground pepper, to taste
1.25 ib. cod or halibut, cut into 4 portions
4 tsp. Dijon mustard
2 cloves garlic, silvered
1 ib. baby spinach

Directions

  1. Preheat oven to 400 degrees F. Coat a rimmed baking sheet with cooking spray.
  2. Zest and juice one lemon. Set juice aside.
  3. Combine lemon zest, almonds, dill, 1 tbsp. olive oil and pepper in small bowl.
  4. Place fish on the prepared baking sheet and spread each portion with 1 tsp. mustard. Divide the almond mixture among the fish portions, pressing onto the mustard.
  5. Bake fish until opaque in the center, about 7-9 minutes, depending on thickness.
  6. Meanwhile, heat the remaining 2 tsp. 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; season with pepper. Cook, stirring often, until the spinach is just wilted – about 2-4 minutes. Cover to keep warm.
  7. Divide wilted spinach onto 4 plates. Topped with cooked fish. Garnish with lemon slices.

Nutrition Facts:
Calories:339
Fat: 20.2 g
Protein: 29.3
Carbohydrates: 10.1 g
Cholesterol: 49 mg
Sodium: 272 mg
Fiber: 5.6 g

Recipe adapted from www.WebMD.com/food-recipes.