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Almond Lemon Crusted Fish With Spinach

INGREDIENTS
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 cod, (see Tip) or halibut, cut into 4 portions
4 teaspoons Dijon mustard
2 cloves garlic, slivered
1 pound baby spinach
Lemon wedges, for garnish

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.

NUTRITIONAL INFORMATION
Makes: 4 servings

Calories - 249
Fat - 13 g
Saturated fat - 1 g
Mono Fat - 8 g
Cholesterol - 46 mg
Carbohydrates - 8 g
Dietary fiber - 4 g
Protein - 28 g
Sodium - 496 mg
Sugars - 1 g
Potassium - 1025 mg