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.

Add a Comment

Your email address will not be published.

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Exit mobile version