I was drawn to this one-skillet dinner idea for its healthful ingredients, fresh flavors and because you can use any of your favorite fish fillets. I got my hands on a couple of lovely wild Sockeye salmon fillets, but I can also see rainbow trout, snapper, sea bass, tilapia or even halibut working wonderfully as well.  First to the sauté pan are the breadcrumbs, salt and fresh tarragon.  Once those are toasty, you sauté the fresh spinach and onions with a pat of butter and olive oil; lastly, the fish fillets.  The sauté and the cooked fish are then plated with lemon slices and topped with the flavorful herbed breadcrumbs.  Now that I think about it, this dish would work very well with sautéed shrimp or even seared scallops as well.

(To view this recipe, click on the following link: http://www.bhg.com/recipe/fish-with-crispy-bread-crumbs-spinach-onions/)

Tagged: Better Homes and Gardens, breadcrumbs, fish, fish with spinach and onions, fresh tarragon, herbed breadcrumbs, lemons, onions, panko breadcrumbs, sauteed onions, seafood, spinach, spinach saute, toasted breadcrumbs, wild salmon