Almond and Lemon Crusted Fish with Spinach

Directions

1. Preheat oven to 400. Coat a rimmed baking sheet with cooking spray.
2. Combine lemon zest, almonds, dill, 1 Tbsp oil, 1/2 tsp salt, and pepper in a small bowl.
3. Place fish on prepared baking sheet and spread each portion with 1 tsp mustard. Divide the almond mixture among the portions, pressing it onto the mustard.
4. Bake the fish until opaque in the center, about 7 to 9 minutes depending on thickness.
5. Meanwhile, heat the remaining 2 tsp oil in a Dutch oven over medium heat. Add garlic and cook, stirring, until fragrant but not brown, about 30 seconds.
6. Stir in spinach, lemon juice, and remaining 1/2 tsp salt; season with pepper. Cook, stirring often, until the spinach is just wilted, 2 to 4 minutes. Cover to keep warm.
7. Serve the fish with the spinach and lemon wedges, if desired.