Friday, March 8, 2013

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
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.
4.  Sprinkle the fish lightly with salt and pepper and then rub evenly with Dijon mustard.  This will help the crust stick to the fish.
5.  Pat a thick coating of the pistachio crust on the fish.
6.  Bake at 350 degree for 25 minutes, until the crust is starting to turn golden brown and the fish is cooked through.
Serve up and enjoy!

One Year Ago:  The Perfect Baked Potato
Two Years Ago: Mini Breakfast Pizzas (this one is a real winner!)

1 comment:

  1. Em- Try cooking the fish on a cooling rack or broiler pan. I just discovered this and it keeps it from getting so wet and keep crumbs from getting soggy (a problem of mine!)