Roasted Fish Fillets with Dill and Spinach
Instructions:
- Nonstick vegetable oil spray
- 4 6-oz skinless fish fillets (such as orange roughy, snapper or flounder)
- 1 tbs fresh lemon juice
- 4 tsp Dijon mustard
- 8 tbs finely chopped fresh dill or 2 tbs dried dillweed
- 1 tsp olive oil (preferably extra-virgin)
- 2 10-oz packages fresh spinach leaves, stems trimmed, rinsed, drained
- 1 garlic clove, minced
- 1 lemon, quartered lengthwise
- Preheat oven to 450F. Spray glass baking dish with nonstick vegetable oil spray.
- Arrange fish fillets in dish and sprinkle with 1 tbs fresh lemon juice.
- Spread 1 tsp Dijon mustard over each fillet.
- Sprinkle fish with 7 tbs chopped dill.
- Bake until fish fillets are just cooked through, about 10 minutes
- Meanwhile, heat olive oil in large nonstick skillet over medium heat.
- Add spinach and minced garlic and stir just until spinach is wilted, about 3 minutes.
- Using tongs, transfer spinach to serving platter, leaving pan juices behind; top with fish fillets.
- Garnish with remaining 1 tbs chopped dill and lemon wedges.