Yields4 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins
1tbspground coriander
1 ½tspground ginger
1 ½tspturmeric
4(4-to-6-oz.) haddock fillets (¾ inch thick), skin removed
6tspfresh lime juice, divided
1tbspolive oil
2tbspfinely chopped shallot
5ozbaby spinach
1
Preheat oven to 400°F. In a small bowl combine coriander, ginger and turmeric.
2
Cut 4 (15-inch) squares of parchment. Top each with 1 fillet. Drizzle with 4 teaspoons of the lime juice; season with salt and pepper to taste. Rub each fillet with 3/4 teaspoon of the coriander mixture. Fold long ends of parchment over fish, folding and crimping edges to form a sealed packet.
3
Place packets on baking sheets. Bake 15 minutes or until fish flakes easily with a fork, rotating baking sheets halfway through baking. Carefully open packets.
4
Meanwhile, in a large skillet heat oil over medium-high heat. Add shallot; sauté 2 to 3 minutes or until softened. Add spinach and remaining 2 teaspoons lime juice; sauté 3 to 4 minutes or until wilted. Transfer to a serving platter. Place fillets on spinach, and serve.
Make it a meal: Serve with roasted red bell pepper strips and jasmine rice.
Culinary: Ginger has a pungent flavor that is slightly spicy and peppery yet sweet and warm. Ginger has a slight woody flavor that lends a mild overall flavor to dishes. It pairs wonderfully with cinnamon.
Nutrition: Baby spinach is very young, tender spinach, usually flat leaf. Spinach is low in fat and sodium and contains antioxidants that may help prevent eye disease.
Ingredients
1tbspground coriander
1 ½tspground ginger
1 ½tspturmeric
4(4-to-6-oz.) haddock fillets (¾ inch thick), skin removed
6tspfresh lime juice, divided
1tbspolive oil
2tbspfinely chopped shallot
5ozbaby spinach
Directions
1
Preheat oven to 400°F. In a small bowl combine coriander, ginger and turmeric.
2
Cut 4 (15-inch) squares of parchment. Top each with 1 fillet. Drizzle with 4 teaspoons of the lime juice; season with salt and pepper to taste. Rub each fillet with 3/4 teaspoon of the coriander mixture. Fold long ends of parchment over fish, folding and crimping edges to form a sealed packet.
3
Place packets on baking sheets. Bake 15 minutes or until fish flakes easily with a fork, rotating baking sheets halfway through baking. Carefully open packets.
4
Meanwhile, in a large skillet heat oil over medium-high heat. Add shallot; sauté 2 to 3 minutes or until softened. Add spinach and remaining 2 teaspoons lime juice; sauté 3 to 4 minutes or until wilted. Transfer to a serving platter. Place fillets on spinach, and serve.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
