Almond Crusted Cod with Apricot Chutney Recipe

Name: Almond Crusted Cod with Apricot Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dried apricots, diced; One 2-inch lemon peel; 4 teaspoons whole-grain mustard; 1 tablespoon olive oil; 2 teaspoons white wine vinegar; Pinch ground black pepper; Kosher salt; 1 tablespoon unsalted almond butter; 1/2 teaspoon olive oil; Four 6-ounce cod fillets; 3/4 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 3/4 cup sliced, blanched almonds

Servings: persons

1/2 cup dried apricots, diced
One 2-inch lemon peel
4 teaspoons whole-grain mustard
1 tablespoon olive oil
2 teaspoons white wine vinegar
Pinch ground black pepper
Kosher salt
1 tablespoon unsalted almond butter
1/2 teaspoon olive oil
Four 6-ounce cod fillets
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
3/4 cup sliced, blanched almonds

1
For the chutney: Combine the apricots, lemon peel and 1/2 cup water in a small saucepan set over high heat.
2
Cook until most of the water is absorbed, about 5 minutes.
3
Stir in the mustard, oil, vinegar and pepper.
4
Season with salt.
5
Remove from the heat and reserve until ready to serve.
6
For the cod: Preheat the oven to 400 degrees F and move a rack to the middle of the oven.
7
Line a baking sheet with parchment paper.
8
Stir the almond butter and olive oil together in a small bowl until smooth.
9
Sprinkle the cod with the salt and pepper.
10
Rub one-quarter of the almond butter mixture over the top of each piece of fish using the back of a spoon.
11
Sprinkle the almonds evenly on top, then place the fillets on the prepared pan.
12
Bake until the fish is opaque and the almonds are brown, 10 to 12 minutes.
13
Serve with the apricot chutney.

221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup dried apricots, diced, One 2-inch lemon peel, 4 teaspoons whole-grain mustard, 1 tablespoon olive oil, and more.

Yes, Almond Crusted Cod with Apricot Chutney falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Almond Crusted Cod with Apricot Chutney

How did you like this recipe?

Frequently Asked Questions