Skip to main content
Epicurious
Bon Appétit

Baked Fish Fillets with Spinach-Pine Nut Topping

By Sharon Buck

3.5

(22)

Recipe information

  • Yield

    Makes 6 servings

Ingredients

6 6- to 7-ounce sea bass or orange roughy fillets
1 12-ounce package frozen spinach soufflé, thawed
1/2 cup pine nuts, toasted
3 green onions, finely chopped
2 garlic cloves, minced
2 teaspoons grated lemon peel
1/2 cup grated Parmesan cheese

Preparation

  1. Step 1

    Preheat oven to 400°F. Butter rimmed baking sheet. Arrange fish on prepared sheet; sprinkle with salt and pepper. Combine spinach souffl, nuts, onions, garlic and lemon peel in medium bowl; stir to blend well. Spoon topping over fish. Sprinkle with cheese.

    Step 2

    Bake fish until just opaque in center, about 15 minutes. Transfer fish to plates.

TagsSea BassBassFishSeafoodSpinachLeafy GreensVegetablePine NutNutScallionOnionRoot VegetableGarlicLemonCitrusFruitParmesanCheeseDairyMainDinnerEasyWeeknight Meals30 Minutes or LessOven BakeBon Appétit
Read More
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App This Week
Like “phenomenal” whole lemon bars and grilled salmon with dill chimichurri.
Grilled Salmon With Dill Chimichurri
Grilling fish atop a bed of lemon slices is the key to not sticking.
Grilled Steak With Spicy Peanut Dressing
A punchy, spicy peanut vinaigrette transforms a simply grilled steak into a showstopping main.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.