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Pistachio-Crusted Cod by Thyme & Table

Pistachio-Crusted Cod

  • 30 min
  • 4 servings

Pistachio-Crusted Cod:

4 cod fillets

½ cup unsalted pistachios – shelled and chopped

½ cup panko breadcrumbs

2 Tbsp parmesan – grated

2 Tbsp olive oil

2 Tbsp dijon mustard

1 tsp lemon zest

Salt and pepper to taste

For garnish: fresh thyme leaves

 

Glazed Heirloom Carrots:

12 heirloom rainbow carrots – peeled but keeping a bit of the green ends on

2 Tbsp butter

1 Tbsp white wine vinegar

1 Tbsp honey

Salt and pepper to taste

  1. Preheat oven to 375°F. Line a baking sheet with foil and grease.
  2. In a small saucepan, melt butter and stir in vinegar, honey, salt and pepper. Remove from heat.
  3. Place carrots onto baking sheet and brush with honey glaze. Roast for 20 minutes.
  4. As carrots roast, combine pistachios, breadcrumbs, parmesan salt and pepper in a bowl. Drizzle with oil and mix with spoon until you get a moist mixture. Set aside.
  5. Remove carrots from oven and turn oven up to 425°F.
  6. Turn the carrots and brush on more glaze. Place cod between the carrots. Mix dijon mustard with lemon zest and spread on cod fillets.
  7. Spread the mixture on the cod and press in. Return baking sheet to oven and bake for another 10 to 12 minutes.
  8. For serving, brush more glaze on carrots if desired and top cod with fresh thyme.

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