Pesce Pistachio Recipe
Line caught, sustainable Icelandic cod with garlic/pistachio crust and deep blood orange-saffron sauce, Served w/ a mandolined potato and roasted veg.
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Ingredients
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Fish
Crust
Sauce
Vegetables
Method
Preparation of Fish
- 1
Season the Cod
Preheat your oven to 400°F (200°C). Rinse the Icelandic cod fillets under cold water and pat them dry with paper towels. Season both sides with salt and black pepper.
- 2
Prepare the Crust
In a food processor, combine garlic cloves, pistachios, breadcrumbs, olive oil, and Parmesan cheese. Pulse until the mixture resembles coarse crumbs.
- 3
Crust the Fish
Press the pistachio crust mixture onto the top of each seasoned cod fillet, ensuring an even coating.
Cooking the Fish
- 4
Bake the Cod
Place the crusted cod fillets on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes, or until the fish is cooked through and the crust is golden brown.
Preparation of Sauce
- 5
Make the Blood Orange-Saffron Sauce
In a small saucepan, combine the blood orange juice and saffron threads. Bring to a simmer over medium heat and let it reduce for about 5-7 minutes until slightly thickened. Stir in the butter until melted and smooth. Remove from heat and set aside.
Preparation of Vegetables
- 6
Roast the Vegetables
In a bowl, toss the thinly sliced potatoes, diced bell peppers, and zucchini with olive oil, salt, and black pepper. Spread evenly on a baking sheet.
- 7
Bake the Vegetables
Place the vegetables in the oven alongside the fish and roast for about 25-30 minutes, or until they are tender and slightly caramelized.
Plating
- 8
Serve
On a serving plate, place a portion of the roasted vegetables and a cod fillet on top. Drizzle with the blood orange-saffron sauce and garnish with fresh herbs if desired.
