Almond & Lemon Crusted Fish with Spinach
Coating fish with nuts and baking it is an easy, foolproof way to cook it elegantly. And it is especially nice with a mild white fish like cod or halibut. The spinach turns a little yellowy because it's cooked with the acidic lemon juice, but what you lose in green color is more than made up for in great flavor.
Ingredients
- zest and juice of 1 medium lemon, divided
- ½ cup sliced almonds, coarsely chopped
- 1 tablespoon finely chopped fresh dill or 1 teaspoon dried dill
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
- 1 teaspoon kosher salt, divided
- freshly ground pepper to taste
- 1 1/4 pounds cod (see tip) or halibut, cut into 4 portions
- 4 teaspoons dijon mustard
- 2 cloves garlic, slivered
- 1 pound baby spinach
- 4 lemon wedges for garnish