Fish, spinach, and mushrooms baked in the oven until done and then drizzled with a simple Asian soy-sesame sauce. This is one simple, easy, healthy and delicious dinner that comes together in minutes.
All the credit for this clever simple and delicious Baked Fish with Spinach and Asian Drizzle Recipe goes to Pam Anderson and her wonderful cookbook, The Perfect Recipe for Losing Weight and Eating Great. (The idea for adding a few sliced mushrooms to the spinach was mine.)
I love how the fish and spinach bake altogether in a single pan while you stir together a simple tasty sauce. This is one really impressive 30-minute meal with just 6 WW PointsPlus Value.
- 1 pound prewashed spinach
- 4 teaspoons canola oil
- 1 teaspoon garlic powder
- 4 fish fillets (6 ounces each) (sole, cod, tilapia or red snapper)
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1 teaspoon toasted sesame oil
- ½ teaspoon red pepper flakes
- 2 teaspoons sugar
- Spray a large rimmed baking pan (18 x 12-inch) with nonstick cooking spray.
- On the baking sheet, toss the spinach with 2 teaspoons of the canola oil and ½ teaspoon of the garlic powder.
- Place the fish fillets over the spinach and rub them with the remaining 2 teaspoons of the oil and sprinkle evenly with the remaining ½ teaspoon garlic powder and salt to taste.
- Place the pan on the bottom rack of the oven and turn the oven to 400 degrees. Bake until the fish is opaque and the spinach has wilted, 15 to 18 minutes.
- While the fish is baking, stir together the sauce.
- In a small bowl, whisk together the soy sauce, rice wine vinegar, toasted sesame oil red pepper flakes and sugar, until it is well blended.
- Remove the fish from the oven and drizzle the sauce over the fish and spinach.
- Serve immediately.
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