A little bit of a different column this week - ENJOY!
Roasted Fish Fillets with Dill and Spinach
Nonstick vegetable oil spray
4 6-oz skinless fish fillets (such as snapper or flounder)
1-tablespoon fresh lemon juice
4 teaspoons Dijon mustard
8 tablespoon finely chopped fresh dill or 2 tablespoon dried dill weed
1-teaspoon olive oil (preferably extra-virgin)
2 10-oz packages fresh spinach leaves, stems trimmed, rinsed, drained
1 garlic clove, minced
1 lemon, quartered lengthwise