Baked Cod with Apple Cranberry Chutney

Chutney found a lasting home in British cooking after traveling from South Asia, pairing sweet-tart fruit with everyday fish. Oven-baked cod stays tender while a quick apple and cranberry chutney with ginger brings bright contrast to the plate.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 340 cal
• 32g protein
• 24g carbs
• 12g fat
• 3g fiber

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Ingredients

• 1.5 lb cod fillets
• 1.5 cups fresh cranberries
• 1 large apple
• 1 shallot
• 1 tbsp fresh ginger
• 3 tbsp apple cider vinegar
• 2 tbsp brown sugar
• 3 tbsp olive oil
• 1 lemon
• 3 tbsp fresh dill
• 4 cups baby arugula
• 1.25 tsp kosher salt
• 3/4 tsp black pepper
• 1/4 tsp ground cinnamon
• 1/4 tsp red pepper flakes
• 1 tbsp butter

Instructions

1. 1Preheat the oven to 400°F. Pat the cod fillets very dry and place them on a lightly oiled baking sheet or in a shallow baking dish. Drizzle with olive oil and season both sides with salt, black pepper, and a squeeze of lemon juice.
2. 2Finely dice the apple and shallot, and grate the fresh ginger. Have the cranberries measured and ready so the chutney comes together quickly while the fish bakes.
3. 3Bake the cod until it flakes easily with a fork and turns opaque in the center, 12 to 15 minutes depending on thickness. Do not overbake; the fish should still look moist.
4. 4Meanwhile, melt butter with a splash of olive oil in a medium saucepan over medium heat. Add the shallot and cook until soft and fragrant, about 3 minutes.
5. 5Stir in the grated ginger, diced apple, cinnamon, and red pepper flakes and cook for 2 minutes so the apple begins to soften at the edges.
6. 6Add the fresh cranberries, apple cider vinegar, and brown sugar. Bring to a simmer and cook, stirring occasionally, until the cranberries burst and the chutney thickens into a glossy, chunky relish, 8 to 10 minutes. Taste and balance with a pinch more salt if needed.
7. 7Chop the fresh dill and toss the baby arugula with a little olive oil, lemon zest, and a squeeze of lemon juice just before serving so the greens stay bright and snappy.
8. 8When the cod is done, rest it 2 minutes on the pan. Plate each fillet over dressed arugula.
9. 9Spoon the warm apple cranberry chutney generously over the fish, scatter dill on top, and serve immediately while the contrast of flaky fish and tangy-sweet chutney is at its best.