Mustard Crusted Fish With Spinach And Rice Pilaf

• 3/4 cup yogurt
• 1/4 cup Dijon mustard
• 4 None firm white fish fillets (5 oz each), skinned, bones removed
• 2 cups cornflakes, crushed
• None None For the Spinach Pilaf
• 1 tbsp olive oil
• 1 None small onion, finely chopped
• 2 cloves garlic, crushed
• 1 cup basmati rice
• 1/2 cup chicken stock
• 1 tbsp lemon juice
• 2 cups baby spinach leaves
• 4 None green onions, thinly sliced
• None None lemon wedges, to serve

1. Preheat oven to 400u0b0F. Lightly grease a baking tray.
2. In a large shallow dish, combine yogurt and mustard. Dip fish into mixture, then dip in cornflakes. Arrange in a single layer on tray. Bake for 15-20 mins, until lightly browned and cooked through.
3. Meanwhile, for the spinach pilaf, heat oil in a large saucepan on high. Saute onion and garlic for 2-3 mins, until tender. Stir rice through. Add stock and lemon juice. Bring to a boil. Reduce heat to low and simmer, covered, for 15-20 mins, until liquid is absorbed.
4. Remove from heat. Allow to stand for 2 mins. Fluff with a fork. Stir in spinach and green onions and season to taste. Serve with fish and lemon wedges.

yogurt, dijon mustard, white fish, cornflakes, olive oil, onion, garlic, basmati rice, chicken stock, lemon juice, baby spinach, green onions, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/29366 (may not work)