Almond Crusted Cod With Apricot Chutney Recipes

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CHEESE AND MUSTARD CRUSTED COD



Cheese and Mustard Crusted Cod image

Make and share this Cheese and Mustard Crusted Cod recipe from Food.com.

Provided by AmandaInOz

Categories     European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

salt and pepper
4 (5 -6 ounce) cod fish fillets, skinned
6 ounces mature cheddar cheese, grated
2 teaspoons coarse grain mustard
4 tablespoons single cream
2 tablespoons fresh chives
6 small tomatoes
2 tablespoons fresh chives

Steps:

  • Preheat the oven to 350°F Season the fish with salt and pepper. Put into an oven proof dish.
  • Mix the cheese with the mustard, cream and chives. Spread evenly over each cod fillet.
  • Bake for 20 minutes until the fish is cooked and the top is golden.
  • Make the tomato and chive salad by slicing the tomatoes and arranging on four plates. Sprinkle with chives and season with salt and pepper.
  • Serve the fish on the salad. Accompany with new potatoes if you like.

ALMOND CRUSTED COD WITH APRICOT CHUTNEY



Almond Crusted Cod with Apricot Chutney image

The perfect meal when stress levels go over the top. Omega-3s in the cod fight stress and improve your mood and almonds contain vitamin E and magnesium, which produce happy-maker serotonin. To top it all off, the apricots in the chutney reduce stress-making hormone cortisol.

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

1/2 cup dried apricots, diced
One 2-inch lemon peel
4 teaspoons whole-grain mustard
1 tablespoon olive oil
2 teaspoons white wine vinegar
Pinch ground black pepper
Kosher salt
1 tablespoon unsalted almond butter
1/2 teaspoon olive oil
Four 6-ounce cod fillets
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
3/4 cup sliced, blanched almonds

Steps:

  • 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.

Nutrition Facts : Calories 354 calorie, Fat 16.1 grams, SaturatedFat 1.7 grams, Cholesterol 94 milligrams, Sodium 594 milligrams, Carbohydrate 7.2 grams, Fiber 3.1 grams, Protein 43.8 grams, Sugar 2.7 grams

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