Roasted Fish Fillets with Dill and Spinach
MediterraneanSeafoodEasy20 minBy Northstar
Ingredients
Servings
4
- 4 fillets fish fillets such as orange roughy, snapper, or flounder (6 oz each)
- 1 tbsp fresh lemon juice
- 4 tsp Dijon mustard
- 8 tbsp fresh dill, finely chopped (or 2 tbsp dried dillweed)
- 1 tsp extra-virgin olive oil
- 2 package fresh spinach leaves (10 oz each), stems trimmed
- 1 clove garlic, minced
- 1 lemon quartered, for serving
Instructions
- 1
Preheat oven to 450°F (230°C). Spray a glass baking dish with nonstick spray.
- 2
Arrange fish fillets in the dish and sprinkle with lemon juice. Spread 1 teaspoon of Dijon mustard over each fillet. Sprinkle generously with 7 tablespoons of the chopped dill.
- 3
Bake until fish fillets are just cooked through, about 10 minutes.
- 4
Meanwhile, heat olive oil in a large nonstick skillet over medium heat. Add spinach and minced garlic and stir just until spinach is wilted, about 3 minutes. Transfer spinach to serving platter, leaving pan juices behind.
- 5
Arrange fish fillets on top of the spinach. Garnish with remaining 1 tablespoon chopped dill and lemon wedges. Serve immediately.
Tags
mediterraneanamerican