4 cod fillets
1 cup dry vermouth
2/3 cup slivered almonds
1/2 teaspoon salt
3 tablespoons whole grain Dijon mustard
2 teaspoons olive oil
1 small onion, finely diced
2 cloves garlic, minced
3 bags 6 oz each baby spinach
1/2 cup golden raisins
Line a baking sheet with foil and set aside. Place cod fillets in a plastic food bag, add vermouth and seal. Refrigerate 30 minutes.
Toast 1/3 cup almonds in skillet for 8 minutes or until lightly browned and fragrant, set aside.
Heat oven to 400°.
Finely chop remaining almonds, place in a pie plate and set aside. Remove cod from vermouth and pat dry with paper towels. Sprinkle with salt, then spread tops of cod with 2 tablespoons mustard. Sprinkle with almonds and press into mustard.
Place cod on baking sheet, almond side up, and bake 13 minutes or until fish flakes easily.
Heat oil in a skillet. Add onion and cook 5 minutes stirring or until onion is softened. Add garlic and cook 1 minute. Add spinach cook 4 minutes turning until spinach is wilted.
Remove from heat and stir in remaining mustard, toasted almonds and raisins. Remove cod from oven, serve with the spinach.
Makes 4 Servings