Almond and Lemon crusted Fish

Almond and Lemon crusted Fish


•  Zest & juice of 1 lemon
•  1/2 cup sliced almonds, coarsely chopped
•  1 teaspoon dried dill
•  1 T plus 2 t olive oil, divided
•  1 t kosher salt, divided
•  Ground pepper to taste
•  550g mackarel, cut into 4 portions
•  4 t Dijon mustard
•  2 cloves garlic, slivered
•  450g baby spinach
•  Lemon wedges for garnish

How to make it:

Preheat oven to 205°C.  
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 & lemon wedges.

Healthy Ingredients: Omega-3 Fatty Acids, Lutein & Zeaxanthin

Date Published: 
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