Recipe - Roasted Fish Fillets Wdill And Spinach

Nonstick vegetable oil spray
4 6oz skinless fish fillets
(such as orange roughy;
snapper or flounder)
1 tablespoon Fresh lemon juice
4 teaspoon Dijon mustard
8 tablespoon Finely chopped fresh dill
or 2 tbs dried dillweed
1 teaspoon Olive oil (preferably
extravirgin)
2 pack (10oz) fresh spinach
leaves; stems trimmed;
rinsed, drained
1 Clove garlic; minced
1 Lemon; quartered lengthwise

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

Date: 13 Oct 1993 17:34:06 GMT

Source: Bon Appetit, Oct. 1993

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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