Baked Almond Crusted Cod with Dijon Spinach


Baked Almond Crusted Cod with Dijon Spinach

Baked Almond Crusted Cod with Dijon Spinach

Course: Main Course
Cuisine: American
Keyword: almonds, baby spinach, cod, dry vermouth, golden raisins
Servings: 4


  • 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 baby spinach 6 oz each
  • 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


Times are approximate.
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