Roasted Fish Fillets with Dill and Spinach

From: bi900@cleveland.freenet.edu (Dean B. Reardon)

Dat e: 13 Oct 1993 17:34:06 GMT

(

Bon Appetit, Oct. 1993)

4 Servings)

(

Nonstick vegetable oil spray

6-oz skinless fish fillets (such as orange roughy, snapper or flounder)

tbs fresh lemon juice

tsp Dijon mustard

tbs finely chopped fresh dill or 2 tbs dried dillweed

tsp olive oil (preferably extra-virgin)

10-oz packages fresh spinach leaves, stems trimmed, rinsed, drained

garlic clove, minced

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

amyl

http://www.cs.cmu.edu/~mjw/recipes/seafood/fish/roasted-fillets-dill-spin.html [12/17/1999 11:54:34 AM]

Seafood Recipes