Ingredients for Baked Fish With Spinach
- 1/2 cup (114g) butter
- 8 oz (227g) sliced mushrooms
- 10 oz (284g) thawed and drained spinach
- 1/2 medium onion (finely chopped)
- 1 tablespoon fresh dill (chopped)
- 1/4 cup (30g) breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1-1.5 lbs (454-680g) fish fillets
- 2 tablespoons lemon juice
- cooking spray
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How to Make Baked Fish With Spinach
- Preheat oven to 375°F (190°C).
- Melt 1/4 cup (57g) of butter in a large frying pan over medium-high heat.
- Add 8 oz (227g) sliced mushrooms and sauté until tender, about 5-7 minutes.
- Add 1/2 medium onion (finely chopped), 1 tablespoon fresh dill (chopped), 1/4 cup (30g) breadcrumbs, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Stir until well combined.
- Add 10 oz (284g) thawed and drained spinach; gently mix, but do not cook the spinach.
- Spray a shallow 8-inch round cake pan with cooking spray.
- Spread the spinach mixture evenly over the bottom of the pan.
- Arrange 1-1.5 lbs (454-680g) of your favorite fish fillets (e.g., sea bass) on top of the spinach.
- Melt the remaining 1/4 cup (57g) butter and stir in 2 tablespoons of lemon juice.
- Brush the fish generously with the lemon-butter mixture.
- Bake, uncovered, for 10-15 minutes per inch of fish thickness, basting several times with the remaining lemon butter. The fish is done when it flakes easily with a fork.
- Remove from the oven and pour any remaining lemon butter over the fish.
- Serve immediately with rice.
Nutrition Information (Approximate per serving)
Sodium
59 g
Sugar
19g
Fat
78g
Carbs
8g
