- Omega-3 fats in cod lower triglyceride levels in the blood, improving cholesterol and heart health
- Cod is an excellent source of vitamins B12 and B6, both of which boost energy and lower risk of heart attack
- Apricots are packed with vitamin A, which protects the eyes from free-radical damage
25 Min Cook Time | 15 Min Prep Time | Serving 4 | 431 Calories per Serving
- 1/2 cup diced dried apricots
- 1 2-inch lemon peel
- 4 teaspoons whole-grain mustard
- 2 teaspoons white wine vinegar
- 1 tablespoon olive oil
- 1 dash salt
- 1 dash pepper
- 1 tablespoon unsalted almond butter
- 1/2 teaspoon olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3/4 cup sliced blanched almonds
- 4 6-oz. cod filets
What You Need
- Small saucepan
- Wooden spoon
- Measuring cups
- Measuring spoons
- Baking sheet
- Parchment paper
- Small bowl
How To Make It
- For the apricot chutney: Combine the apricots, lemon peel and 1/2 cup water in a small saucepan over high heat. Cook until most of the water is absorbed, about 5 minutes.
- Stir in the mustard, white wine vinegar and olive oil. Season to taste with salt and pepper. Remove from heat.
- 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.
- In a small bowl, combine the almond butter and olive oil with a spoon, stirring until smooth.
- Season cod with salt and pepper.
- Rub 1/4 of the almond butter mixture over the top of each piece of fish using the backside of a spoon.
- Sprinkle almonds evenly on top of the fish, then place the fillets on a prepared pan.
- Bake for 10 to 12 minutes on the middle rack, or until fish is opaque and the almonds are browned.
- Serve with chutney.