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Receta Almond and Lemon Crusted Fish with Spinach
by DCMH

Almond and Lemon Crusted Fish with Spinach
Calificación: 4/5
Avg. 4/5 1 voto
  Estados Unidos American
  Raciónes: 4

Ingredientes

  • Zest and juice of 1 lemon, divided
  • 1/2 cup sliced almonds, coarsley chopped
  • 1 Tbsp finely chopped 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 4 portions
  • 4 tsp dijon mustard
  • 2 cloves garlic, slivered
  • 1 lb baby spinach

Direcciones

  1. Preheat oven to 400. Coat a rimmed baking sheet with cooking spray.
  2. Combine lemon zest, almonds, dill, 1 Tbsp oil, 1/2 tsp salt, and pepper in a small bowl.
  3. Place fish on prepared baking sheet and spread each portion with 1 tsp mustard. Divide the almond mixture among the portions, pressing it onto the mustard.
  4. Bake the fish until opaque in the center, about 7 to 9 minutes depending on thickness.
  5. 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.
  6. Stir in spinach, lemon juice, and remaining 1/2 tsp salt; season with pepper. Cook, stirring often, until the spinach is just wilted, 2 to 4 minutes. Cover to keep warm.
  7. Serve the fish with the spinach and lemon wedges, if desired.