This golden crispy lemon cod will be your next go-to fish recipe! The crunchy topping of chopped richness of pistachios and garlic with tangy lemon flavour added to a perfectly baked tender and flaky cod. So good!! Ready in 30 minutes!
Why not impress your family or guests with this golden crispy fish recipe! No need to resort to simple salt and pepper seasoning when you can add a few more ingredients to take a fish dinner to the next level.
I think we are all aware that fish is good for us and offers many health benefits. But it’s not only the reason I like to add fish to my weekly menu, it’s because there are so many ways to cook it so our family enjoys it. Whether it is Ultimate Crispy Oven Baked Fish with French Fries, or Baked Creole Garlic Butter Cod with Vegetables, pan-seared, fried, grilled…like my Grilled Fish Tacos with Crema Sauce, poached, air-fryer, in stews, soups or served with fresh local vegetables.
This recipe requires chopped pistachios, garlic, panko breadcrumbs, lemon juice, salt and pepper with Greek yogurt to allow the topping to adhere and stick to the fish while baking.
WHY MAKE THIS RECIPE....
- ONLY A FEW INGREDIENTS NEEDED
- LOADED WITH VITAMINS, MINERALS, PROTEIN AND OMEGA 3’S FATTY ACIDS
- READY IN 30 MINUTES
- CROWD-PLEASER
- A GREAT RECIPE TO MAKE AHEAD
DID YOU KNOW...
Cod is a white mild fish that is flaky yet firm enough to withstand baking or broiling. The Atlantic cod is slightly sweeter and softer, where the Pacific cod is more savory and firm. It’s a great fish to add spices and herbs, and don’t forget to add lemon to fish to enhance the flavour of the fish. Important to purchase fresh fish, if the fish has a strong fish smell, it means it’s not fresh.
Cod has a lot of health benefits, it is high in protein and low in fat, and a good source of Vitamin A, C, E, and Vitamin 6 and B12 and niacin, phosphorus, potassium, selenium and a great source of omega 3 and 6 fatty acids that are all important for a healthy heart and a good source for brain health too. It is also one fish that is low in mercury, so it’s a fish that we can eat without that concern.
INGREDIENTS
- 2-6 oz wild cod fillets: if you are unable to get wild cod, make sure you get sustainable cod
- Pistachios
- Garlic
- Lemon juice
- Extra virgin olive oil: use a good quality evoo
- Himalayan salt and pepper
- Greek yogurt: make sure it’s plain, not fruit flavour
Spread the yogurt evenly on each fillet so the pistachio topping can stick and not fall off during baking. I baked them for 12 minutes and it did create this golden crispy texture you want. Try not to over bake it beyond the 12 minutes, the fish dry out.
HOW TO MAKE THIS RECIPE
Preheat oven to 425℉ or 218℃. Pat cod with paper towel, place on a baking sheet lined with parchment paper. Seasoning with salt and pepper. Set aside.
In a small bowl, combine chopped pistachios, breadcrumbs, grated garlic, lemon juice and olive oil. Alternatively, add pistachios, garlic to a food processor and pulse for 10 seconds until texture is crumbly . Then mix with breadcrumbs, lemon juice and olive oil. Set aside.
Add 1/2 tablespoon of yogurt to each fillet, spreading evenly. Divide the pistachio mixture equally and lightly press down to each cod fillet to hold crust mixture in place.
Bake for 9-12 minutes, until the fish flakes easily with a fork and crust is golden in colour. It may depend on the thickness of the fish. Remove from oven and serve with rice and asparagus.
The results were a perfectly golden crispy topping when baked for 12 minutes. Since it’s summer and asparagus are in season, I added them to this fish dish. Soon they will no longer be in season and other vegetables will be. Whenever I can I will use seasonal vegetables to my recipes. Whether you grill them, steam or roast them, they will be delicious!
FAQ
Can I use lime instead of the lemon? Yes you can. They are both a citrus fruit and contain the same acidity. The only difference it the flavour, since they both have their own distinct flavour and you will still enjoy the fresh, citrus delicious taste.
What other types of fish can I use for this recipe? There are several options of fish you can substitute for this recipe and they are haddock, sole, tilapia, halibut, flounder, perch, salmon.
STORING...This recipe can be stored in the refrigerator for up to 3 days. Place in an container with a lid.
Pistachio Lemon Crusted Cod
Equipment
- Baking sheet
Ingredients
- 2-6 oz (170g) wild cod fillets
- 2 tbsp unsalted pistachios, chopped
- 2 tbsp panko breadcrumbs
- 1 garlic, grated or minced
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- salt and pepper
- 1 tbsp plain Greek yogurt, divided
Instructions
- Preheat oven to 425℉ or 218℃. Pat cod with paper towel, place on a baking sheet lined with parchment paper. Seasoning with salt and pepper. Set aside.
- In a small bowl, combine chopped pistachios, breadcrumbs, grated garlic, lemon juice and olive oil. Alternatively, add pistachios, garlic to a food processor and pulse for 10 seconds until texture is crumbly . Then mix with breadcrumbs, lemon juice and olive oil. Set aside.
- Add 1/2 tablespoon of yogurt to each fillet, spreading evenly. Divide the pistachio mixture equally and lightly press down to each cod fillet to hold crust mixture in place.
- Bake for 9-12 minutes, until the fish flakes easily with a fork and crust is golden in colour. It may depend on the thickness of the fish. Remove from oven and serve with lemon zest balsamic rice and asparagus or other seasonal vegetables.
