Share
Almond-Crusted Fish with Spinach
Zest and juice of 1 lemon, divided
1/2 cup sliced almonds, coarsely chopped
1 tablespoon finely chopped fresh dill or 1 teaspoon dried
1 tablespoon plus 2 teaspoons olive oil, divided
1 teaspoon kosher salt, divided
Freshly ground pepper
1 1/4 pounds cod (see note) or halibut, cut into 4 portions
4 teaspoons Dijon mustard
2 cloves garlic, slivered
1 pound baby spinach
PREHEAT oven to 400 degrees. Coat a rimmed baking sheet with cooking spray.
COMBINE lemon zest, almonds, dill, 1 tablespoon oil, 1/2 teaspoon salt and pepper in a small bowl. Place fish on the baking sheet and spread each portion with 1 teaspoon mustard. Divide the almond mixture among the portions.
BAKE the fish until opaque, about 7 to 9 minutes.
HEAT 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 1/2 teaspoon salt; season with pepper. Cook, stirring often, until the spinach is just wilted, 2 to 4 minutes. Serve with the fish.
NOTE: For sustainably fished cod, choose U.S. Pacific cod or Atlantic cod from Iceland and the northeast Arctic.
YIELD: 4 servings.
Coating fish with nuts and baking it is an easy, foolproof way to cook it elegantly. It’s especially nice with a mild white fish such as cod or halibut.
The spinach turns a little yellow 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.
This affects comments on all stories.
The Charlotte Observer welcomes your comments on news of the day. The more voices engaged in conversation, the better for us all, but do keep it civil. Please refrain from profanity, obscenity, spam, name-calling or attacking others for their views. Read more
