Roasted Fish Fillets with Dill and Spinach (Bon Appetit, Oct. 1993) (4
Servings) Nonstick vegetable oil spray4 6-oz skinless fish fillets (such as
orange roughy, snapper or flounder) (I used Halibut fillets fresh caught
that day)1 tbs fresh lemon juice4 tsp Dijon mustard 8 tbs finely chopped
fresh dill or 2 tbs dried dill weed1 tsp olive oil (preferably
extra-virgin)2 10-oz packages fresh spinach leaves, stems trimmed, rinsed,
drained1 garlic clove, minced1 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
#1 wilted spinach (I had some paper towels to soak up some of the
#2 add 1 garlic clove, minced
#3 remove fish from oven
#4 plate fish and garnish (three pics)
#5 Eat fish!