Ingredients
4
tilapia or other mild-flavor fish fillets (5 oz each)
1/3
cup reduced-fat mayonnaise or salad dressing
2
teaspoons fresh lemon juice
1
teaspoon Dijon mustard
1/2
teaspoon dried tarragon leaves
1/4
teaspoon lemon-pepper seasoning
4
teaspoons garlic-herb dry bread crumbs
2
teaspoons olive oil
1 1/2
cups sliced fresh mushrooms (4 oz)
1
tablespoon fresh lemon juice
6
cups lightly packed fresh spinach leaves (9 oz)
1/2
teaspoon salt
Preparation
Heat oven to 450°F. Spray 11x7-inch pan with cooking spray.
Place fish fillets in pan. In small bowl, mix mayonnaise, 2 teaspoons lemon juice, the mustard, tarragon and lemon-pepper seasoning until blended. Spread mayonnaise mixture evenly over fish fillets. Sprinkle with bread crumbs.
Bake 10 to 12 minutes or until fish flakes easily with fork.
Meanwhile, in 12-inch skillet, heat oil over medium heat. Cook mushrooms in oil about 5 minutes, stirring occasionally, until softened. Stir in 1 tablespoon lemon juice. Gradually stir in spinach. Cook about 3 minutes, stirring occasionally, just until spinach is wilted. Sprinkle with salt.
To serve, place spinach on each fish fillet.
