Almond-&-Lemon-Crusted Fish with Spinach

Nutirion Profile: Diabetes Appropriate Healthy Weight Heart Healthy High Calcium High Potassium Low Calorie Low Carbohydrate Low Cholesterol Low Saturated Fat

SERVES	PREP TIME	TOTAL TIME
4	25 min	25 min

Directions

Ingredients

• Zest and juice of 1 lemon, divided
• 1/2 cup sliced almonds, coarsely chopped
• 1 tablespoon finely chopped fresh dillor 1 teaspoon dried
• 1 tablespoon plus 2 te extra-virgin olive oil, divided
• 1 teaspoon kosher salt, divided
• Freshly ground pepperto taste
• 1 1/4 pounds cod(see Tip) or halibut, cut into 4 portions
• 4 teaspoons Dijon mustard
• 2 cloves garlic, slivered
• 1 pound baby spinach
• Lemon wedgesfor garnish

Cooking Instruction

Step 1

Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.

Step 2

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.

Step 3

Bake the fish until opaque in the center, about 7 to 9 minutes, depending on thickness.

Step 4

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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Nutrition

• Serving: Per serving
• Calories: 249
• Carbohydrates: 0g
• Fat: 0g
• Protein: 0g
• Dietary Fiber: 0g
• Saturated Fat: 0g
• Monounsaturated Fat: 0g
• Cholesterol: 0mg
• Potassium: 0mg
• Sodium: 0mg
• Exchanges: 1 vegetable, 3 lean meat, 2 fat
• Carbohydrate Servings: