Lemon and Spinach Fish Bake Recipe is great to use when family members need to eat dinner at different times. Bake the number of fish fillets you need at one time. Reheat individual portions of couscous.
Prep: 15 minutes, Bake: 15 minutes, Serves: 4
Ingredients:
4 (3- to 4-ounce) (3/4-Inch thick) fresh or frozen orange roughy fillets, thawed if frozen
2 cups baby spinach leaves
1/4 cup freshly grated Parmesan cheese
2 tablespoons LAND O LAKES Butter, melted
1 teaspoon freshly grated lemon zest
1 tablespoon finely chopped fresh parsley
1 (5.6 ounce) package dried couscous mix with toasted pine nuts
Method:
1. Heat oven to 400°F. Place fish fillets into greased 11x7-inch baking dish. Evenly top each with spinach leaves and cheese.
2. Combine butter, lemon zest and parsley in small bowl until well mixed. Pour butter mixture over spinach and cheese. Bake for 15 to 20 minutes or until fish flakes easily with fork.
3. Meanwhile, prepare couscous as directed on package. Serve fish with couscous.
Substitute other firm white fish fillets such as cod. Substitute your favorite flavor couscous.
Notes andTips:
Make ahead Prepare fish fillets as directed. Cover; refrigerate up to 24 hours. Uncover; bake as directed. Prepare couscous when baking fish.
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| Lemon and Spinach Fish Bake Recipe |