Slivered almonds give this baked cod recipe a crunchy coating. Spinach cooked in garlic and tossed in mustard, almonds, and raisins makes a healthy, flavorful accompaniment.

Source: Family Circle
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Ingredients

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Directions

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  • Line a baking sheet with nonstick aluminum foil and set aside.

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  • Place cod fillets in a large resealable plastic food storage bag; add vermouth and seal. Refrigerate for 30 minutes.

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  • Toast 1/3 cup of the almonds in a small skillet over medium-high heat for about 8 minutes or until lightly browned and fragrant; set aside.

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  • Heat oven to 400 degree F. Finely chop remaining 1/3 cup almonds; place in a pie plate and set aside. Remove cod from vermouth and pat dry with paper towels. Sprinkle with the salt, then spread tops of cod with 2 tablespoons of the mustard. Sprinkle with chopped almonds and press into mustard.

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  • Place cod on baking sheet, almond-side up, and bake at 400 degree F for 13 minutes or until fish flakes easily with a fork.

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  • While fish cooks, heat olive oil in a large skillet over medium heat. Add the onion and cook 5 minutes, stirring often, or until onion is softened. Add garlic and cook 1 minute. Add spinach in batches and cook 4 minutes, turning with tongs, or until spinach is just wilted.

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  • Remove from heat and stir in remaining tablespoon mustard, toasted almonds and raisins. Remove cod from oven; serve with spinach.

Nutrition Facts

410 calories; 15 g total fat; 1 g saturated fat; 73 mg cholesterol; 756 mg sodium. 26 g carbohydrates; 6 g fiber; 39 g protein;

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