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.