Flounder Amandine over Spinach
Time Prep: 15 minutes
Total: 27 minutes
Servings Total: 4 servings
What You Need:
1 Tbsp. GREY POUPON Dijon Mustard
1 Tbsp. KRAFT Real Mayo Mayonnaise
1lb. flounder fillets
¼ 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
¼ tsp. garlic powder
1 Tbsp. KRAFT Grated Parmesan Cheese
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.