
Preheat oven to 375F.
In a large casserole dish, whisk together olive oil and lemon juice.
Pat fish dry. Add fish to casserole and turn to coat in olive oil mixture. Spread into a single layer. Transfer to oven for 15-20 minutes, until fish is cooked through. Cook times will vary depending on thickness.
In a food processor or high speed blender, combine almonds, diced tomatoes, and coriander. Pulse to chop and combine. Mixture should be chunky.
Remove fish from oven and pour chutney over top. Return to oven for 2-3 minutes until sauce is warm and fish flakes easily.
8 servings
3 oz
- Amount per serving
- Calories136.7
- % Daily Value *
- Total Fat 6.9g9%
- Saturated Fat 1g5%
- Trans Fat 0.1g
- Cholesterol 32.3mg11%
- Sodium 67mg3%
- Total Carbohydrate 2.1g1%
- Dietary Fiber 1.3g5%
- Total Sugars 0.7g
- Protein 16.7g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Preheat oven to 375F.
In a large casserole dish, whisk together olive oil and lemon juice.
Pat fish dry. Add fish to casserole and turn to coat in olive oil mixture. Spread into a single layer. Transfer to oven for 15-20 minutes, until fish is cooked through. Cook times will vary depending on thickness.
In a food processor or high speed blender, combine almonds, diced tomatoes, and coriander. Pulse to chop and combine. Mixture should be chunky.
Remove fish from oven and pour chutney over top. Return to oven for 2-3 minutes until sauce is warm and fish flakes easily.