• 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: 08 July 2015