Name: Roasted Fish Fillets W/dill and Spinach
Prep time: 45 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 tb Fresh Lemon Juice; 4 ts Dijon mustard; vegetable oil spray, non-stick; 8 tb fresh dill Finely chopped; 1 Lemon quartered lengthwise; 1 Garlic minced; 4 6-oz fillets fish, skinless; 2 10-oz pk fresh spinach; 1 ts Olive oil (preferably

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INGREDIENTS

1 tb Fresh Lemon Juice
4 ts Dijon mustard
vegetable oil spray, non-stick
8 tb fresh dill ; Finely chopped
1 Lemon ; quartered lengthwise
1 Garlic ; minced
4 6-oz fillets fish, skinless
2 10-oz pk fresh spinach
1 ts Olive oil ; (preferably

Servings

INSTRUCTIONS

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 REC.FOOD.RECIPES ARCHIVES /FISH From rec.food.cooking archives. Downloaded from G Internet, G Internet.

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Roasted Fish Fillets W/dill and Spinach

1 tb Fresh Lemon Juice 
4 ts Dijon mustard 
  vegetable oil spray, non-stick 
8 tb fresh dill Finely chopped
1  Lemon quartered lengthwise
1  Garlic minced
4 6-oz fillets fish, skinless 
2 10-oz pk fresh spinach 
1 ts Olive oil (preferably

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    REC.FOOD.RECIPES ARCHIVES    /FISH    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (385g)
Recipe Makes: 4

Calories: 317
Calories from Fat: 118 (37%)

Amt Per Serving		% DV

	Total Fat 13.1g	17 %
	Saturated Fat 2g	10 %
	Monounsaturated Fat 4.6g
	Polyunsanturated Fat 4.7g
Cholesterol 118.8mg		37 %
Sodium 328.5mg		11 %
Potassium 1491.3mg		39 %
Total Carbohydrate 9.4g		3 %
	Dietary Fiber 4.8g	19 %
	Sugars, other 4.7g
Protein 42.7g		61 %
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Calories per serving: 317

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