Baked Fish with Almond Chutney

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.