White Fish with Crisp Garlic Crust Over Sauteed Spinach

White Fish with Crisp Garlic Crust Over Sauteed Spinach

"A sublime combination of flavors are present in this delicate fish dish. Fillets of fish are briefly marinated in lemon juice and kosher salt, before being topped with garlic seasoned breadcrumbs and served on a bed of wilted spinach."
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1 h 50 m servings 618 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 618 kcal
  • 31%
  • Fat:
  • 39 g
  • 60%
  • Carbs:
  • 30.2g
  • 10%
  • Protein:
  • 40.3 g
  • 81%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 1097 mg
  • 44%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. 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 1/2 teaspoon Morton(R) Kosher Salt and pepper. Cover and refrigerate for at least 30 minutes or up to 1 hour.
  2. 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 1/2 teaspoon Morton(R) Kosher Salt. Cover and reserve until needed. Drain fish fillets of any marinade; discard marinade. Top each fillet evenly with garlic crumb crust.
  3. Bake fish at 350 degrees F for 20 to 30 minutes or until fish flakes easily with a fork. In large skillet, saute 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 1/2 teaspoon Morton(R) Kosher Salt. Serve fish immediately on bed of sauteed spinach.


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Very flavorable recipe, minus the salt! Sorry, but wouldn't do this to my family. Didn't use any and it was good, with the additions of just a few more seasonings.

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