Pistachio Herb Crusted Cod with Citrus Butter Sauce
Ingredients
- 4 cod fillets (about 6 ounces each, 1 to 1.5 inches thick)
- 2 tablespoons olive oil
- 1/2 cup shelled, unsalted pistachios, roughly chopped
- 1/2 cup panko breadcrumbs
- 1/4 cup fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1 large lemon, zested and juiced separately
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 tablespoons unsalted butter
- 1 tablespoon chopped fresh chives (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pat the cod fillets completely dry with paper towels. Place them on the prepared baking sheet, brush all over with olive oil, and season lightly with salt and pepper.
- In a small bowl, combine the chopped pistachios, panko breadcrumbs, parsley, dill, and lemon zest. Mix well.
- Firmly press the pistachio mixture onto the top of each cod fillet, creating an even, thick crust.
- Bake for 12-15 minutes, or until the fish is opaque and flakes easily with a fork and the crust is golden brown.
- While the fish bakes, melt the butter in a small saucepan over medium-low heat. Stir in 2 tablespoons of lemon juice and the optional chives. Cook for 1 minute, then remove from heat.
- Serve the baked cod immediately, drizzled with the warm citrus butter sauce.
Notes
Make sure your pistachios are unsalted, or omit the salt in the recipe to avoid an overly salty crust. Patting the fish completely dry is the most important step for a crispy result.