Coming out of retirement has definitely put a dent in my search for great recipes but now that I’m in more of a work routine Saturday’s have become my day for trying something new. Last week was gluten-free lasagna (to be posted later) and this week Almond and Lemon-Crusted Fish from Eating Well. My new rule of thumb is that recipes have to be relatively simple and easy to make. For now, anyways, Vij’s has to take a back seat!
Fresh Alaska Cod was available from the Crab Shop on Dollarton Highway so I used that.
I served this with fresh pasta, garlic and olive oil with fresh cut sweet tomatoes from my garden.
Active Time: 25 minutes
Total Time: 25 minutes
Zest and juice of 1 lemon, divided
1/2 cup sliced almonds, coarsely chopped (I bought sliced almonds)
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
Preheat oven to 400°F. 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 prepared baking sheet and spread each portion with 1 teaspoon mustard. Divide the almond mixture among the portions, pressing it onto the mustard.
Bake the fish until opaque in the center, about 7 to 9 minutes, depending on thickness.
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. I added a dash of wine to the spinach because it was sitting there begging to be thrown in!