Roasted Fish Fillets with Dill and Spinach

From: (Dean B. Reardon)
Date: 13 Oct 1993 17:34:06 GMT
(Bon Appetit, Oct. 1993)
(4 Servings)
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 
        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.
PER  SERVING: calories, 270; fat, 4 g; sodium, 342 mg; cholesterol, 34 mg 


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