Pistachio-Crusted Cod

Recipe from Everyday Food

Husband-Tested in Alice’s Kitchen

Serves 4

Quick to prepare, this fish dish is a perfect way to have a scrumptious meal after work.  Pictured is how I served it with late summer produce.  I roasted Delicata Squash drizzled with a bit of olive oil and sprinkled it with thyme along with apples slices at 425F for 15 minutes and as it was roasting, I prepared the fish.  I added the baking sheet with the cod to another rack in the oven and added 14 minutes to the timer. When the timer went off, everything was cooked to perfection.  While the fish, squash and apples were cooking, I sliced up some local tomatoes and cut up a lime.  Delish!

4 cod fillets (about 6 oz. each) OR other firm white fish

Sea salt, to taste

Freshly ground pepper, to taste

½ cup unsalted pistachios, no shells

½ cup packed fresh parsley

1 large clove garlic

3 Tablespoons olive oil

Lemon or lime wedges for serving

Preheat the oven to 425F.  Line a rimmed baking sheet with parchment paper.  Place the fish fillets on the sheet; season with salt and pepper, and set aside.

In a food processor, pulse the pistachios, parsley, and garlic until coarsely chopped, about 15 seconds. (I used a mini food processor and it worked just fine.) With the machine running, add the oil in a steady stream; blend until the mixture is finely chopped.  Season with salt and pepper.

Top the fish with the pistachio mixture.  Roast until the fish is opaque throughout, 12-14 minutes.  Serve with lemon or lime wedges.

Nutritional Information: (1 of 4 servings) 307 calories; 18.5 g fat (2.5 g sat fat); 30.4 g protein; 4.9 g carb; 1.8 g fiber