(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
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.
PER SERVING: calories, 270; fat, 4 g; sodium, 342 mg; cholesterol, 34 mg
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