-
1
Preheat the oven to 375F, with the rack in the center.
-
2
In a large saute pan, heat the oil over low heat.
-
3
Add the shallot; cook, stirring frequently, until soft, about 2 minutes.
-
4
Raise heat to medium; add spinach and salt, and season with pepper.
-
5
Cook, tossing frequently, until wilted and bright green, about 2 minutes.
-
6
Transfer to a colander, pressing down to remove liquid.
-
7
Chop finely; squeeze out remaining liquid.
-
8
Divide the spinach into 4 equal parts.
-
9
Slice the lemon in half crosswise; grate the zest of half, and combine with the almonds and herbs in a small bowl; set aside.
-
10
Slice the other lemon half very thinly into rounds.
-
11
Lay the fillets flat on a work surface, prettiest side down; place 1 part spinach at the narrow end of each.
-
12
Roll the fish into a cylinder, enclosing the spinach.
-
13
Place in a gratin dish, with lemon rounds in between.
-
14
Pour the wine into the dish.
-
15
Sprinkle one-quarter of the almond mixture on top of each roll; cover with parchment and then aluminum foil.
-
16
Bake until the fish is opaque and cooked through, 15 to 20 minutes.
-
17
Serve immediately.
-
18
(Per serving)
-
19
Calories: 152
-
20
Fat: 5g
-
21
Cholesterol: 57mg
-
22
Carbohydrate: 4g
-
23
Sodium: 236mg
-
24
Protein: 22g
-
25
Fiber: 3g
