Flounder Amandine over Spinach ~ Phases 1-3
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
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)
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
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.