Pistachio Crusted Cod
I love pistachios so I thought I would try a recipe with them coating fish. Here is what I came up with. Yum!
Codís mild flavor lends itself to a crunchy, nutty breadcrumb crust. If you donít have pistachios, you can substitute other nuts, just be sure to pick meaty, flavorful nuts, like walnuts or pecans. If you are using salted pistachios reduce the salt in the recipe.
1/2 cup unsalted shelled pistachios
1/3 cup fresh breadcrumbs
2 Tbsp grated Parmesan
1/2 tsp salt or more to taste
1/8 tsp finely ground black pepper or more to taste
2 Tbsp olive oil
4 cod fillets
2 Tbsp Dijon mustard
Heat the oven to 425 degrees. Line a small baking sheet or baking dish lightly with oil (spray is fine).
Chop the pistachios into medium-fine pieces. Combine the nuts, breadcrumbs, Parmesan, salt, and pepper in a shallow bowl. Drizzle with olive oil and toss with a fork until crumbs are evenly moistened.
If using fillets with tapered ends, loosely fold the ends under to create a fillet of even thickness. Spread the top of each fillet evenly with the mustard. Press the mustard-coated side of each fillet into the crumb mixture to generously coat the fish. Set the fillets, coating side up, on the prepared pan. Sprinkle the remaining crumb mixture over the fillets to form a thick coating.
Bake the fillets until the topping is crisp and browned and the fish is cooked through, 10 to 12 min., depending on thickness. Serve immediately.
ó Barbara Rexford