|
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.
|