Servings: 2


3 cups fresh spinach, well washed & dried Olive oil spray

2 teaspoons minced shallots

Salt and pepper to taste

8 ounces halibut fillets (2, 4-ounce fillets)

2 teaspoons Dijon mustard

2 Tablespoons sun-dried tomatoes, oil-packed, sliced


Method

  1. Preheat oven to 350̊ F.
  2. Spray two foot-long pieces of aluminum foil with olive oil spray.
  3. Divide spinach equally between the foil and pile onto the center of the foil. Season with salt and pepper to taste. Scatter shallots on top of spinach.
  4. Place fish fillets on top of seasoned spinach. Spread fish with mustard. Top with sun-dried tomatoes.
  5. Seal packets by folding foil over the top and roll up sides; leave a little air space between the fish and the foil to accommodate increased pressure as the fish cooks. Bake for approximately 15 minutes. (You will need to allow 10 minutes per inch of thickness of the fillets.) Fish should be opaque at its thickest point.


Substitutions

  1. Other seafood fillets such as cod, sea trout or bass would work equally well with this recipe.


Nutrition Information (per serving)

192 calories (30% calories from fat), 6.5 grams total fat, (1 gram sat. fat), 27 grams protein, 8 grams carbohydrate, 2.4 grams fiber, 36 mg cholesterol, 285 mg sodium, 117 mg calcium


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