ROASTED FISH FILLETS WITH DILL & SPINACH

Nonstick vegetable oil spray
4 6-oz. skinless fish fillets (such as orange roughy, flounder)
l tbsps. lemon juice
4 tsp. Dijon mustard
8 tbsps. finely chopped fresh dill or 2 tbsps. dried dillweed
l tsp. olive oil
2 l0-oz. pkg. fresh spinach leaves, stems trimmed, rinsed, drained
l garlic clove, minced
l lemon quartered lengthwise
Preheat oven 450. Spray glass baking dish with nonstick vegetable
oil spray. Arrange fish fillets in dish and sprinkle with l tbsps.
lemon juice. Spread l tsp. Dijon mustard over each fillet. Sprinkle
fish with 7 tbsps. chopped dill. Bake until fish fillets are just
cooked through, about l0 mins. Meanwhile, heat olive oil in large
nonstick skillet over med. heat. Add spinach and minced garlic and
stir just until spinach is wilted, about 3 mins. Using tongs,
transfer spinach to serving platter, leaving pan juices behind; top
with fish fillets. Garnish with remaining l tbsp. chopped dill and
lemon wedges.
Serves 4 Bon Appetit Oct. l993