Pistachio-Crusted White Fish


This recipe is adapted from Everyday Food, by Martha Stewart.

Ingredients

  • 4 cod fillets (about 6 ounces each), or other firm white fish
  • Coarse salt and ground pepper
  • 1/2 cup shelled, unsalted pistachios
  • 1/2 cup packed fresh parsley
  • 1 garlic clove
  • 3 tablespoons olive oil
  • Lemon wedges, for serving

Directions

  1. Preheat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil. Place fish on sheet; season with salt and pepper, and set aside.

  2. In a food processor, pulse pistachios, parsley, and garlic until coarsely chopped, 15 seconds. With machine running, add oil in a steady stream; blend until mixture is finely chopped. Season with salt and pepper.

  3. Top fish with pistachio mixture. Roast until fish is opaque throughout, 12 to 14 minutes. Serve with lemon wedges.

    I like to serve this fish with something similar to what is pictured, a grain with cilantro and carrots and also a salad or other type of cooked vegetable. (Asparagus roasted or grilled or grilled zucchini would be great choices)


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