Thursday, February 10, 2011

Almond & Lemon-Crusted Fish with Spinach

It's a crazy busy week (see "Watching" of What We're Reading, Hearing, & Watching), but with a little planning we've been able to avoid the MickeyD's drive through.

The key is finding easy-to-prep, quick-to-cook entrees and this definitely fits the bill (at least on the prep/cook front):

We found the recipe for Almond & Lemon Crusted Fish with Spinach after reader Hands Free Mama suggested we check out the Eating Well website.


  • 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 extra-virgin olive oil, divided
  • 1 teaspoon kosher salt, divided
  • Freshly ground pepper to taste
  • 1 1/4 pounds Pacific cod or halibut, cut into 4 portions
  • 4 teaspoons Dijon mustard
  • 2 cloves garlic, slivered
  • 1 pound baby spinach
  • Lemon wedges for garnish


  1. Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.
  2. Combine lemon zest, almonds, dill, 1 tablespoon oil, 1/2 teaspoon salt and pepper in a small bowl.
  3. 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.
  4. Bake the fish until opaque in the center, about 7 to 9 minutes, depending on thickness.
  5. 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.


Chef Tanya - I thought the fish was okay, but I won't be rushing to make it again. I much prefer the Pecan Crusted Tilapia that we make on special occasions (though it's much more time intensive). The spinach was waaaaay too lemony. Like almost peel your lips off lemony. I like that the full recipe at includes tips about which fish to choose, based on sustainability.

Jason - I didn't like it at all. I thought the fish was too dry, the almonds were too big and the spinach was too lemony.

Olivia - I loved it! (She must have loved it. She ate ever bit of it, and we even saw her running her finger on the plate and licking it.)

1 Yuck

1 Meh

1 Yum

It may be quick (and healthier than a Big Mac), but it won't be on our menu again.


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