Almond-&-Lemon-Crusted Fish with Spinach

Preparation

1. Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.
2. 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.
3. Bake the fish until opaque in the center, about 7 to 9 minutes, depending on thickness.
4. 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 and lemon wedges, if desired.

Tips & Notes

• Note: Pacific cod, a.k.a. Alaska cod, is considered a good choice for the environment because it is sustainably fished and has a larger, more stable population.

Nutrition

Per serving: 243 calories; 12 g fat (1 g sat, 8 g mono); 67 mg cholesterol; 8 g carbohydrates; 27 g protein; 4 g fiber; 508 mg sodium; 849 mg potassium.

Nutrition Bonus: Vitamin A (184% daily value), Folate (37% dv), Magnesium (35% dv), Vitamin C (30% dv), Potassium (25% dv), Iron (22% dv), Calcium (17% dv).

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 3 lean meat, 2 fat