- Cooking Time: 27
- Servings: 4
- Preparation Time: 15
- 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)
- 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.
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