Almond Crusted Cod With Apricot Chutney
Serves: 2
Mohammad Wiegand
1 January 1970
Based on User reviews:
65
Spice
35
Sweetness
42
Sourness
35
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Dried Apricot (diced)4 tsps
Grain Mustard (whole-)1 tsp
Olive Oil2 tsps
White Wine Vinegar1 tsp
Ground Black Pepper3 tsp
Kosher Salt1 tbsp
Almond Butter (unsalted)Directions:
1
Watch how to make this recipe
2
For the chutney: Combine the apricots, lemon peel and 1/2 cup water in a small saucepan set over high heat
3
Cook until most of the water is absorbed, about 5 minutes
4
Stir in the mustard, oil, vinegar and pepper
5
Season with salt
6
Remove from the heat and reserve until ready to serve
7
For the cod: Preheat the oven to 400 degrees F and move a rack to the middle of the oven
8
Line a baking sheet with parchment paper
9
Stir the almond butter and olive oil together in a small bowl until smooth
10
Sprinkle the cod with the salt and pepper
11
Rub one-quarter of the almond butter mixture over the top of each piece of fish using the back of a spoon
12
Sprinkle the almonds evenly on top, then place the fillets on the prepared pan
13
Bake until the fish is opaque and the almonds are brown, 10 to 12 minutes
14
Serve with the apricot chutney