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Flounder Amandine over Spinach

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Flounder Amandine over Spinach recipe
photo by:
kraft
time
prep:
15 min
total:
27 min
servings
total:
4 servings
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what you need

1
Tbsp. GREY POUPON Dijon Mustard
1
Tbsp. KRAFT Real Mayo Mayonnaise
1
lb. flounder fillets
1/4
cup PLANTERS Salted Almonds, chopped
2
cups sliced mushrooms
1
Tbsp. olive oil
1
bag (5 oz.) baby spinach leaves
1
cup halved cherry tomatoes
1/4
tsp. garlic powder
1
Tbsp. KRAFT Grated Parmesan Cheese

Make It

PREHEAT oven to 400°F. Combine mustard and mayo. Place fish fillets in single layer on lightly greased baking sheet; spread evenly with the mustard mixture. Sprinkle with almonds.

BAKE 10 to 12 minutes or until fish flakes easily with fork. Meanwhile, cook mushrooms in hot oil in large skillet on medium-high heat 3 minutes. Add spinach, tomatoes and garlic powder; mix well. Cook an additional 3 minutes or until spinach is wilted and mushrooms are tender.

SPOON spinach mixture onto serving platter or 4 dinner plates. Sprinkle with cheese; top with fish.

Kraft Kitchens Tips

SOUTH BEACH DIET™ Tip
Make this low calorie main dish as a flavorful way to incorporate fish into the diet. Recommended for Phase 1, 2 and 3.
Substitute
Substitute any other mild-flavored fish fillets, such as sole, for the flounder.
Cooking Know-How
Bagged baby spinach is a great item to use for a quick vegetable. It comes already washed and there are no tough stems that need to be removed. If not available, substitute regular spinach, removing the stems and tearing into bite-sized pieces before using.
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