Almond Crusted Cod with Apricot Chutney
Ingredients
- 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
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