Pistachio Crusted Cod Recipe

Prepare crust

Preheat oven to 425°F (220°C). Roughly chop pistachios in a food processor or with a knife until they are coarse (small chunks, not powder). In a bowl combine chopped pistachios, panko breadcrumbs, chopped parsley, and 1 tablespoon lemon zest. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper; mix well.

Prepare fish

Pat cod fillets dry with paper towels and season both sides lightly with salt (about 1/4 tsp each) and a pinch of pepper. In a small bowl whisk together Dijon mustard and mayonnaise until smooth. Brush the top of each fillet with a thin layer of the mustard-mayo mixture — this will help the pistachio crust adhere.

Apply crust and bake

Press the pistachio-panko mixture firmly onto the coated side of each fillet, forming an even crust layer. Place fillets crust-side up on a parchment-lined baking sheet. Drizzle or brush the exposed edges with 2 teaspoons olive oil to encourage browning. Bake in the preheated oven for 10–14 minutes, until the crust is golden and the fish registers 135–145°F (57–63°C) and flakes easily. If needed, place under the broiler for 1–2 minutes to crisp the crust — watch carefully to avoid burning. Remove from oven and let rest 2 minutes.

Finish

Serve each fillet with a lemon wedge. Spoon a tablespoon or two of the lemon-tarragon cream alongside or under the fish as desired.

While the oven heats, whisk together heavy cream and sour cream in a small bowl until smooth. Stir in chopped tarragon, 1 tablespoon lemon juice, 1/2 teaspoon lemon zest, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning or lemon to preference. Chill in refrigerator until ready to serve; if mixture seems too loose, refrigerate 10–15 minutes to slightly thicken.

Sauté vegetables

Rinse the wild rice blend under cold water briefly. In a medium saucepan, heat 1 tablespoon butter and 1 teaspoon olive oil over medium heat. Add the chopped shallot, diced celery, and diced carrot. Sauté 3–4 minutes until shallot is translucent and vegetables begin to soften, stirring occasionally.

Cook rice

Add the rinsed wild rice to the saucepan and toast 1 minute, stirring. Pour in 2 cups broth, bring to a boil, then reduce heat to low, cover, and simmer according to package instructions (typically 35–45 minutes) until rice is tender and liquid is absorbed. If rice requires longer, check and add up to 1/4 cup extra hot water or broth. Once cooked, remove from heat and let sit covered 5 minutes.

Finish pilaf

Fluff rice with a fork, stir in chopped parsley, and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Adjust seasoning to taste and keep warm until serving.

Preheat a large skillet over medium-high heat or prepare a roasting pan at 425°F if roasting. Toss asparagus or mixed vegetables with 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and optional 1/2 teaspoon lemon zest. If sautéing: add vegetables to hot skillet and cook 4–6 minutes, turning occasionally, until bright and tender-crisp. If roasting: spread on a baking sheet and roast 10–12 minutes until tender and edges are lightly browned. Remove and keep warm.