Pistachio-Crusted Cod Fillets
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Serves/Makes: 4
Ready in: < 30 minutes
- 1/2 cup unsalted shelled pistachios
- 1/3 cup fresh breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon coarse salt, more to taste
- 1/8 teaspoon finely ground black pepper, more to taste
- 2 tablespoons olive oil
- 4 cod fillets, preferably loin pieces, 4 to 6 ozs. each
- 2 tablespoons Dijon mustard
Chop the pistachios into medium-fine pieces. Combine the nuts, breadcrumbs, Parmesan, salt, and pepper in a shallow bowl. Drizzle with the olive oil and toss with a fork until the 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 minutes, depending on thickness. Serve immediately.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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