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

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:

Quickview
351k Calories
36g Protein
19g Total Fat
7g Carbs
32% Health Score
Limit These
Calories
351k
18%

Fat
19g
31%

  Saturated Fat
1g
12%

Carbohydrates
7g
3%

  Sugar
3g
4%

Cholesterol
73mg
24%

Sodium
783mg
34%

Get Enough Of These
Protein
36g
73%

Selenium
58µg
84%

Vitamin E
8mg
56%

Phosphorus
488mg
49%

Magnesium
133mg
33%

Manganese
0.6mg
30%

Potassium
949mg
27%

Vitamin B12
1µg
26%

Vitamin B6
0.46mg
23%

Vitamin B3
4mg
23%

Vitamin B2
0.33mg
19%

Copper
0.35mg
17%

Fiber
3g
14%

Vitamin B1
0.2mg
13%

Zinc
1mg
11%

Calcium
105mg
11%

Vitamin D
1µg
10%

Iron
1mg
10%

Vitamin A
448IU
9%

Folate
27µg
7%

Vitamin C
5mg
7%

Vitamin B5
0.41mg
4%

Vitamin K
3µg
3%

covered percent of daily need
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