Almond Crusted Cod with Apricot Chutney
Almond Crusted Cod with Apricot Chutney might be just the main course you are searching for. One serving contains 352 calories, 37g of protein, and 20g of fat. This gluten free, dairy free, paleolithic, and primal recipe serves 4 and costs $3.65 per serving. This recipe is liked by 6 foodies and cooks. From preparation to the plate, this recipe takes around 35 minutes. A mixture of olive oil, ground pepper, kosher salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Foodnetwork. All things considered, we decided this recipe deserves a spoonacular score of 81%. This score is excellent. Users who liked this recipe also liked Breadcrumb-Crusted Cod for Two, Pistachio-Crusted Cod, and Pistachio-crusted Cod.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
1 tablespoon unsalted almond butter
1/2 cup dried apricots, diced
3/4 cup sliced, blanched almonds
4 6-ounce cod fillets
1/4 teaspoon ground black pepper
Pinch ground black pepper
3/4 teaspoon kosher salt
Kosher salt
1 2-inch lemon peel
1/2 teaspoon olive oil
1 tablespoon olive oil
2 teaspoons white wine vinegar.jpg)
4 teaspoons whole-grain mustard
Equipment:
sauce pan
baking paper
baking sheet
oven
bowl
frying pan
Cooking instruction summary:
Watch how to make this recipe. For the chutney: Combine the apricots, lemon peel and 1/2 cup water in a small saucepan set over high heat. Cook until most of the water is absorbed, about 5 minutes. Stir in the mustard, oil, vinegar and pepper. Season with salt. Remove from the heat and reserve until ready to serve. For the cod: Preheat the oven to 400 degrees F and move a rack to the middle of the oven. Line a baking sheet with parchment paper. Stir the almond butter and olive oil together in a small bowl until smooth. Sprinkle the cod with the salt and pepper. Rub one-quarter of the almond butter mixture over the top of each piece of fish using the back of a spoon. Sprinkle the almonds evenly on top, then place the fillets on the prepared pan. Bake until the fish is opaque and the almonds are brown, 10 to 12 minutes. Serve with the apricot chutney.
Step by step:
1. Watch how to make this recipe.
For the chutney
1. Combine the apricots, lemon peel and 1/2 cup water in a small saucepan set over high heat. Cook until most of the water is absorbed, about 5 minutes. Stir in the mustard, oil, vinegar and pepper. Season with salt.
2. Remove from the heat and reserve until ready to serve.
3. For the cod: Preheat the oven to 400 degrees F and move a rack to the middle of the oven. Line a baking sheet with parchment paper.
4. Stir the almond butter and olive oil together in a small bowl until smooth. Sprinkle the cod with the salt and pepper. Rub one-quarter of the almond butter mixture over the top of each piece of fish using the back of a spoon. Sprinkle the almonds evenly on top, then place the fillets on the prepared pan.
5. Bake until the fish is opaque and the almonds are brown, 10 to 12 minutes.
6. Serve with the apricot chutney.
Nutrition Information:
covered percent of daily need
