Ingredients
Equipment
Method
- 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.
Nutrition
Notes
STORING...This recipe can be stored in the refrigerator for up to 3 days. Place in an air tight container with a lid.
REHEATING: Heat oven to 300℉ and place cod in a baking dish for 10-12 minutes covered with foil. Line with parchment paper or add a small amount of oil to coat the bowl of the dish.