Corcoran Street Kitchen: Pistachio-Parmesan Crusted Cod

We had this for dinner last night and it was a big hit. Our doctors are always telling us that we should incorporate more fish into our diet, but why should that be boring? If I am eating a healthy ingredient I think I deserve to treat myself and make it special. This crust is utterly delicious. The meaty pistachios along with the sharp Parmesan and panko breadcrumbs give it the perfect crunch and lots of great flavor to accompany the flaky fish. A thin coating of Dijon mustard gives a perfect tang to offset the savory crust. It was also very easy to make. This recipe would easily serve 4 and I am planning to used the leftovers to make fish tacos for lunch. I am going to mix it up with other nuts next time, but pistachios are a classic pairing for a reason - they are really great with the fish. They are a bit pricier, though, so substituting another nut would bee good too. I think this meal is fun as a weeknight treat and would also be a fancy enough for company. The fact that it cooks in the oven, leaving the stove free for making side dishes is another great plus. I would eat this happily any night.

Pistachio-Parmesan Crusted Cod
Ingredients:
1.5-1.75 lb. cod (I had 2 large fillets that I cut in half to make 4 pieces)
1/2 cup pistachios
1/2 cup grated Parmesan cheese
1/2 cup panko breadcrumbs (regular ones will work too)
1/4 cup olive oil
3 Tbs. Dijon mustard
salt & pepper

1. Preheat the oven to 350. Rinse and pat the fish dry with a paper towel. Line a baking sheet with foil and spray the foil with non-stick spray. Set the fish down on the baking sheet.

2. Make the topping mix by combining the Parmesan and the pistachios in a food processor and blitzing until coarsely chopped. You can also chop them by hand and they will be perfect. Combine with breadcrumbs, 1/2 tsp. salt and 1/2 tsp. pepper.
3. Add the olive oil and stir until well combined.