Almond-Crusted Cod with Dijon Spinach

Almond-Crusted Cod with Dijon Spinach

Makes 4
Prep 10 m
Chill 30 m
Bake 13 m
Cook 18 m

Ingredients

Directions

  1. 1 of 7 Line a baking sheet with nonstick aluminum foil and set aside.
  2. 2 of 7 Place cod fillets in a large resealable plastic food storage bag; add vermouth and seal. Refrigerate for 30 minutes.
  3. 3 of 7 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.
  4. 4 of 7 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.
  5. 5 of 7 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.
  6. 6 of 7 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.
  7. 7 of 7 Remove from heat and stir in remaining tablespoon mustard, toasted almonds and raisins. Remove cod from oven; serve with spinach.
Nutrition Information for Almond-Crusted Cod with Dijon Spinach
Servings Per Recipe: 4
Per Serving: 26 g carb., 73 mg chol., 15 g Fat, total, 1 g sat. fat, 6 g fiber, 756 mg sodium, 39 g pro., 410 kcal cal.
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Printed from FamilyCircle.com 09/18/2018