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: ½ cup dried apricot, diced; 1 two-inch lemon peel; 4 teaspoons whole grain mustard; 1 tablespoon olive oil; 2 teaspoons white wine vinegar; 1 pinch ground black pepper; kosher salt; 1 tablespoon unsalted almond butter; ½ teaspoon olive oil; 4 six-ounce cod fish fillets; ¾ teaspoon kosher salt; ¼ teaspoon ground black pepper; ¾ cup sliced almonds (blanched)

Servings: persons

½ cup dried apricot, diced
1 two-inch lemon peel
4 teaspoons whole grain mustard
1 tablespoon olive oil
2 teaspoons white wine vinegar
1 pinch ground black pepper
kosher salt
1 tablespoon unsalted almond butter
½ teaspoon olive oil
4 six-ounce cod fish fillets
¾ teaspoon kosher salt
¼ teaspoon ground black pepper
¾ cup sliced almonds (blanched)

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.
14
Cook's Notes: Make an extra batch of chutney and store it in the refrigerator to top chicken, sandwiches and BBQ.
15
The cod fillets should ideally be 1-inch thick; if you have much thinner fillets you can fold them in half to become 1-inch thick.

236

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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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: ½ cup dried apricot, diced, 1 two-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.

That's it — enjoy your meal!

Almond Crusted Cod With Apricot Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions