FLOUNDER AMANDINE OVER SPINACH ~ PHASES 1-3

 

  • Cooking Time: 27
  • Servings: 4
  • Preparation Time: 15

Ingredients

  • 1 Tbsp. GREY POUPON Dijon Mustard
  • 1 Tbsp. KRAFT Mayo Real Mayonnaise
  • 1 lb. flounder fillets
  • 1/4 cup PLANTERS Salted Almonds, chopped
  • 2 cups sliced mushrooms
  • 1 Tbsp. olive oil
  • 1 bag (5 oz.) baby spinach leaves
  • 1 cup halved cherry tomatoes
  • 1/4 tsp. garlic powder
  • 1 Tbsp. KRAFT 100% Grated Parmesan Cheese

Directions

  • DIRECTIONS
  • Preheat oven to 400°F. Combine mustard and mayo. Place fish fillets in single layer on lightly greased baking sheet; spread evenly with the mustard mixture. Sprinkle with almonds.
  • Bake 10 to 12 minutes or until fish flakes easily with fork. Meanwhile, cook mushrooms in hot oil in large skillet on medium-high heat 3 minutes. Add spinach, tomatoes and garlic powder; mix well. Cook an additional 3 minutes or until spinach is wilted and mushrooms are tender.
  • Spoon spinach mixture onto serving platter or 4 dinner plates. Sprinkle with cheese; top with fish.
  • Nutrition (per serving)
  • Calories 250
  • Total fat 13 g
  • Saturated fat 2 g
  • Cholesterol 65 mg
  • Sodium 320 mg
  • Carbohydrate 6 g
  • Dietary fiber 3 g
  • Sugars 2 g
  • Protein 27 g
  • Vitamin A 80 %DV
  • Vitamin C 15 %DV
  • Calcium 10 %DV
  • Iron 10 %DV
  • Cooking Know-How
  • Bagged baby spinach is a great item to use for a quick vegetable. It comes already washed and there are no tough stems that need to be removed. If not available, substitute regular spinach, removing the stems and tearing into bite-sized pieces before using.

Notes

Categories: Dinner  Fish  Main Dish  South Beach 
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