Zest and juice of 1 lemon, divided
½ cup sliced almonds
1 tbsp fresh dill, finely chopped
1 tbsp plus 2 tsp extra virgin olive oil
1 tsp kosher salt
freshly ground pepper, to taste
4 halibut filets (about 1 ¼lb in total)
4 tsp Dijon mustard
2 cloves garlic, minced
1lb fresh baby spinach
Preheat the oven to 400°
Coat a foil cookie sheet with olive oil spray.
In a medium bowl combine the zest, almonds, dill 1 tbsp olive oil, ½ tsp salt and pepper.
Place the fish on the prepared baking dish and spread each filet with 1 tsp of Dijon mustard.
Divide the almond mixture among the 4 filets and press onto to the top of each.
Bake the fish until opaque in the center. About 10 minutes depending on the size of each filet.
While the fish is cooking, heat the remaining olive oil in a lrge skillet and add the garlic and cook until fragrant. Add the spinach and the remaining salt. Season with pepper to taste. Cook until just wilted.