Almond-&-Lemon-Crusted Fish with Spinach
Oven-Roasted Squash with Garlic & Parsley
Ingredients
- Zest and juice of 1 lemon, divided
- ½ cup sliced almonds, coarsely chopped
- 1 Tbsp finely chopped fresh dill or 1 tsp dried
- 1 Tbsp plus 2 tsp extra-virgin olive oil, divided
- 1 tsp kosher salt, divided
- Freshly ground pepper to taste
- 1¼ lb cod or halibut, cut into 4 portions
- 4 tsp Dijon mustard
- 2 cloves garlic, slivered
- 1 lb baby spinach
- Lemon wedges for garnish
Instructions
- Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.
- Combine lemon zest, almonds, dill, 1 Tbsp oil, ½ tsp salt and pepper in a small bowl. Place fish on the prepared baking sheet and spread each portion with 1 tsp 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 tsp 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 ½ tsp 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.
Side Dish Ingredients
- 5 lb winter squash (such as butternut, buttercup, kabocha or hubbard), peeled, seeded and cut into 1-inch chunks
- 2 Tbsp extra-virgin olive oil, divided
- 1½ tsp salt
- ¼ tsp freshly ground pepper, divided
- 3 cloves garlic, minced
- 2 Tbsp chopped Italian parsley
Side Dish Instructions
- Toss squash with 4 tsp oil, salt and ¼ tsp pepper. Spread evenly on a large baking sheet. Roast, stirring occasionally, until tender throughout and lightly browned, 30 to 45 minutes, depending on the variety of squash.
- Heat the remaining 2 tsp oil in a small skillet over medium heat. Add garlic and cook, stirring, until fragrant but not brown, 30 seconds to 1 minute. Toss the roasted squash with the garlic and parsley. Taste, adjust the seasoning and serve.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 10 | |
| Calories |
244
|
103
|
347
|
| Fat (g) | 12 | 3 | 15 |
| Sat. Fat (g) | 1 | 0 | 1 |
| Protein (g) | 27 | 2 | 29 |
| Carb (g) | 8 | 20 | 28 |
| Fiber (g) | 4 | 6 | 10 |
| Sodium (mg) | 508 | 357 | 865 |
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