Baked Fish with Almond Chutney

By Bari Life

Baked Fish with Almond Chutney6

Yields8 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins

 1 lb Flaky white fish (tilapia, flounder, etc)
 1 tbsp Olive oil
 2 tsp Lemon juice
 ½ cup Sliced raw almonds
 ½ cup No salt added diced tomatoes
 1 tsp Coriander

1

Preheat oven to 375F.

2

In a large casserole dish, whisk together olive oil and lemon juice.

Baked Fish with Almond Chutney 1

3

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.

Baked Fish with Almond Chutney 2

4

In a food processor or high speed blender, combine almonds, diced tomatoes, and coriander. Pulse to chop and combine. Mixture should be chunky.

Baked Fish with Almond Chutney 3

5

Remove fish from oven and pour chutney over top. Return to oven for 2-3 minutes until sauce is warm and fish flakes easily.

Baked Fish with Almond Chutney 4

Ingredients

 1 lb Flaky white fish (tilapia, flounder, etc)
 1 tbsp Olive oil
 2 tsp Lemon juice
 ½ cup Sliced raw almonds
 ½ cup No salt added diced tomatoes
 1 tsp Coriander

Directions

1

Preheat oven to 375F.

2

In a large casserole dish, whisk together olive oil and lemon juice.

Baked Fish with Almond Chutney 1

3

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.

Baked Fish with Almond Chutney 2

4

In a food processor or high speed blender, combine almonds, diced tomatoes, and coriander. Pulse to chop and combine. Mixture should be chunky.

Baked Fish with Almond Chutney 3

5

Remove fish from oven and pour chutney over top. Return to oven for 2-3 minutes until sauce is warm and fish flakes easily.

Baked Fish with Almond Chutney 4

Baked Fish with Almond Chutney

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