- 1 tablespoon butter
- 3 tablespoons pine nuts
- 3 tablespoons fresh lemon juice, divided
- 4 cod or sole fillets (about 5 ounces each)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 teaspoons olive oil, divided
- 2 garlic cloves, minced
- 2 (10-ounce) packages fresh spinach, washed and trimmed
- Lemon wedges
- calories 239
- fat 12 g
- satfat 3 g
- monofat 5 g
- polyfat 3 g
- protein 27 g
- carbohydrate 8 g
- fiber 3 g
- cholesterol 61 mg
- iron 5 mg
- sodium 329 mg
- calcium 160 mg
How to Make It
Melt butter in large, heavy nonstick skillet over medium heat. Add nuts and 2 tablespoons lemon juice, and stir; cook 1 minute or until nuts are golden brown. Remove from pan and set aside.
Season fish with salt and pepper. Add 2 teaspoons oil to skillet over medium-high heat. Add fish; cook 2 minutes per side, until it flakes. Transfer to platter; place nuts on top of fish. Tent with foil to keep warm.
Wipe skillet clean with a paper towel. Warm remaining 1 teaspoon oil over medium heat. Add garlic and spinach; cook 5 minutes, stirring until spinach wilts. Add remaining lemon juice; cook 1 minute to blend flavors. Place spinach on serving platter; top with fillets. Serve with lemon wedges.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.