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1
For the chutney: Combine the apricots, lemon peel and 1/2 cup water in a small saucepan set over high heat.
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2
Cook until most of the water is absorbed, about 5 minutes.
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3
Stir in the mustard, oil, vinegar and pepper.
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4
Season with salt.
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5
Remove from the heat and reserve until ready to serve.
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6
For the cod: Preheat the oven to 400 degrees F and move a rack to the middle of the oven.
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7
Line a baking sheet with parchment paper.
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8
Stir the almond butter and olive oil together in a small bowl until smooth.
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9
Sprinkle the cod with the salt and pepper.
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10
Rub one-quarter of the almond butter mixture over the top of each piece of fish using the back of a spoon.
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11
Sprinkle the almonds evenly on top, then place the fillets on the prepared pan.
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12
Bake until the fish is opaque and the almonds are brown, 10 to 12 minutes.
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13
Serve with the apricot chutney.
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14
Cook's Notes: Make an extra batch of chutney and store it in the refrigerator to top chicken, sandwiches and BBQ.
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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.
