Almond-Crusted Fish

2 pounds Pacific Cod, halibut or tilapia
Juice and zest of one large lemon
½ cup sliced almonds
1 Tablespoon finely chopped fresh dill or 1 teaspoon dried dill
2 Tablespoons olive oil
1 teaspoon coarse salt
1 pound baby spinach, washed
4 teaspoons Dijon mustard
2 cloves garlic, thinly sliced

Spray non-stick cooking spray on a rimmed baking sheet.

Divide fish into 4 portions and place on baking sheet.  Spread with Dijon mustard

Combine zest, almonds, dill, 1 Tablespoon oil, ½ teaspoon salt and a pinch of black pepper in a bowl.  Stir to combine and divide to cover the fish portions.  Press the nut mixture into the mustard.  Bake for 8-9 minutes until just opaque in the center.

Sate the garlic in the remaining oil  for about 1 minute and add the spinach to the pan.  Turning constantly, sauté spinach until just wilted.  Remove from heat and toss in lemon juice, salt and pepper.

Divide spinach into 4 portions and top with fish..  Serve with lemon wedges if desired.