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White Fish with Crisp Garlic Crust Over Sautéed Spinach
View Printer-Friendly Version Add to Recipe Box More recipes with Morton^® Coarse Kosher Salt Prep Time: 20 Minutes; Marinade 30 minutes - 1 hour Servings: 4

Ingredients 4 fresh whitefish fillets (1-1/2 pounds) 1/2 cup olive or vegetable oil, divided Juice of 1-1/2 whole lemons, cut in half and divided 1-1/2 teaspoons Morton^® Coarse Kosher Salt, divided 1 teaspoon freshly ground black pepper 8 garlic cloves, minced and divided 1 cup dried plain bread crumbs 1 pound fresh spinach, washed, stems removed

Directions Place fish in oven proof shallow baking dish. Brush each fillet with 1 tablespoon oil. Squeeze juice from one fresh lemon over fillets. Season with ½ teaspoon Morton^® Kosher Salt and pepper. Cover and refrigerate for at least 30 minutes or up to 1 hour. Meanwhile, heat 2 tablespoons oil in medium skillet. Add bread crumbs and 4 cloves minced garlic; cook and stir until crumbs are light golden brown. Season with ½ teaspoon Morton^® Kosher Salt. Cover and reserve until needed. Drain fish fillets of any marinade; discard marinade. Top each fillet evenly with garlic crumb crust. Bake fish at 350° F. for 20 to 30 minutes or until fish flakes easily with a fork. In large skillet, sauté remaining 4 minced garlic cloves in remaining 2 tablespoons oil until garlic is soft and aromatic. Add spinach; cook and stir until spinach is wilted. Season spinach with remaining fresh lemon juice and ½ teaspoon Morton^® Kosher Salt. Serve fish immediately on bed of sautéed spinach.