Name: Pistachio-Crusted Cod with Lemon Butter Sauce recipe
Ingredients: For the Pistachio Crust: 1 ½ cups Unsalted Pistachios: Choose raw, unsalted pistachios. You’ll be toasting and grinding them yourself to maximize flavor and freshness. Pre-shelled pistachios are convenient but ensure they are unsalted to control the overall saltiness of the dish.; ½ cup Panko Breadcrumbs: Panko breadcrumbs are crucial for achieving a light and crispy crust. Their larger flakes provide superior texture compared to regular breadcrumbs.; ¼ cup Grated Parmesan Cheese: Parmesan adds a savory, umami depth to the crust. Freshly grated Parmesan is always preferred for its superior flavor and melting quality.; 2 tablespoons Olive Oil: Extra virgin olive oil is recommended for its fruity flavor and health benefits. It helps bind the crust ingredients and adds richness.; 1 teaspoon Dried Thyme: Thyme offers a subtle earthy and herbaceous note that complements both the pistachios and the cod.; ½ teaspoon Salt: Adjust to taste. Kosher salt is generally preferred for cooking.; ¼ teaspoon Black Pepper: Freshly ground black pepper is recommended for the best flavor.; For the Cod: 4 (6-8 ounce) Cod Fillets: Look for skinless, boneless cod fillets that are about ¾ to 1 inch thick. Fresh cod is ideal, but frozen cod fillets, thawed completely, can also be used. Ensure they are patted dry before using.; 1 tablespoon Olive Oil: Used for searing the cod before baking, this adds flavor and helps create a slightly crispy exterior.; Salt and Pepper: For seasoning the cod fillets.; For the Lemon Butter Sauce: ½ cup (1 stick) Unsalted Butter: High-quality unsalted butter is essential for a rich and flavorful sauce.; ¼ cup Fresh Lemon Juice: Freshly squeezed lemon juice is crucial for the bright, tangy flavor of the sauce. Avoid bottled lemon juice if possible, as it often lacks the same vibrancy.; 2 tablespoons Dry White Wine (Optional): A dry white wine like Sauvignon Blanc or Pinot Grigio adds depth and complexity to the sauce. If you prefer to omit wine, you can substitute with chicken broth.; 2 cloves Garlic, minced: Freshly minced garlic is key for the aromatic base of the sauce.; 1 tablespoon Fresh Parsley, chopped: Fresh parsley adds a bright, herbaceous finish to the sauce.; Salt and Pepper: To taste, for seasoning the sauce.

Ingredients

Scale

- For the Pistachio Crust:
  - - 1 ½ cups Unsalted Pistachios: Choose raw, unsalted pistachios. You’ll be toasting and grinding them yourself to maximize flavor and freshness. Pre-shelled pistachios are convenient but ensure they are unsalted to control the overall saltiness of the dish.
  - - ½ cup Panko Breadcrumbs: Panko breadcrumbs are crucial for achieving a light and crispy crust. Their larger flakes provide superior texture compared to regular breadcrumbs.
  - - ¼ cup Grated Parmesan Cheese: Parmesan adds a savory, umami depth to the crust. Freshly grated Parmesan is always preferred for its superior flavor and melting quality.
  - - 2 tablespoons Olive Oil: Extra virgin olive oil is recommended for its fruity flavor and health benefits. It helps bind the crust ingredients and adds richness.
  - - 1 teaspoon Dried Thyme: Thyme offers a subtle earthy and herbaceous note that complements both the pistachios and the cod.
  - - ½ teaspoon Salt: Adjust to taste. Kosher salt is generally preferred for cooking.
  - - ¼ teaspoon Black Pepper: Freshly ground black pepper is recommended for the best flavor.

- For the Cod:
  - - 4 (6-8 ounce) Cod Fillets: Look for skinless, boneless cod fillets that are about ¾ to 1 inch thick. Fresh cod is ideal, but frozen cod fillets, thawed completely, can also be used. Ensure they are patted dry before using.
  - - 1 tablespoon Olive Oil: Used for searing the cod before baking, this adds flavor and helps create a slightly crispy exterior.
  - - Salt and Pepper: For seasoning the cod fillets.

- For the Lemon Butter Sauce:
  - - ½ cup (1 stick) Unsalted Butter: High-quality unsalted butter is essential for a rich and flavorful sauce.
  - - ¼ cup Fresh Lemon Juice: Freshly squeezed lemon juice is crucial for the bright, tangy flavor of the sauce. Avoid bottled lemon juice if possible, as it often lacks the same vibrancy.
  - - 2 tablespoons Dry White Wine (Optional): A dry white wine like Sauvignon Blanc or Pinot Grigio adds depth and complexity to the sauce. If you prefer to omit wine, you can substitute with chicken broth.
  - - 2 cloves Garlic, minced: Freshly minced garlic is key for the aromatic base of the sauce.
  - - 1 tablespoon Fresh Parsley, chopped: Fresh parsley adds a bright, herbaceous finish to the sauce.
  - - Salt and Pepper: To taste, for seasoning the sauce.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prepare the Pistachio Crust

1. Toast the Pistachios: Preheat your oven to 350°F (175°C). Spread the unsalted pistachios in a single layer on a baking sheet. Toast in the preheated oven for 8-10 minutes, or until fragrant and lightly golden. Watch carefully to prevent burning.

1. Cool and Grind the Pistachios: Remove the toasted pistachios from the oven and let them cool slightly. Once cooled, roughly chop about half of the pistachios and set aside for a chunkier texture in the crust. Place the remaining pistachios in a food processor. Pulse until finely ground into a coarse meal. Be careful not to over-process, as you don’t want pistachio butter.

1. Combine Crust Ingredients: In a medium bowl, combine the ground pistachios, chopped pistachios, panko breadcrumbs, grated Parmesan cheese, 2 tablespoons of olive oil, dried thyme, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix well until all ingredients are evenly incorporated and the mixture resembles coarse crumbs. Set aside.

Step 2: Prepare the Cod Fillets

1. Pat Dry the Cod: Pat the cod fillets thoroughly dry with paper towels. This is crucial for achieving a good sear and allowing the crust to adhere properly.

1. Season the Cod: Season both sides of the cod fillets generously with salt and pepper.

Step 3: Sear the Cod

1. Heat Olive Oil: Heat 1 tablespoon of olive oil in a large, oven-safe skillet (cast iron or stainless steel works well) over medium-high heat.

1. Sear the Cod: Once the oil is hot and shimmering, carefully place the seasoned cod fillets in the hot skillet. Sear for 2-3 minutes per side, or until golden brown and slightly crispy. You are not cooking the cod through at this stage, just searing the exterior for flavor and texture. Remove the skillet from the heat.

Step 4: Apply the Pistachio Crust

1. Press on the Crust: Working with one cod fillet at a time, generously spoon the pistachio crust mixture over the top of each seared cod fillet, pressing gently to help it adhere. You want a good, even layer of crust.

Step 5: Bake the Pistachio-Crusted Cod

1. Bake in the Oven: Transfer the oven-safe skillet with the crusted cod to the preheated oven. Bake for 10-15 minutes, or until the cod is cooked through and flakes easily with a fork, and the pistachio crust is golden brown and crispy. The internal temperature of the cod should reach 145°F (63°C).

Step 6: Prepare the Lemon Butter Sauce While the Cod Bakes

1. Melt Butter: While the cod is baking, prepare the lemon butter sauce. In a small saucepan over medium heat, melt the unsalted butter.

1. Sauté Garlic: Add the minced garlic to the melted butter and sauté for about 1 minute, or until fragrant but not browned.

1. Deglaze with White Wine (Optional): If using white wine, pour it into the saucepan and bring to a simmer. Cook for 1-2 minutes, allowing the alcohol to evaporate slightly.

1. Add Lemon Juice: Stir in the fresh lemon juice. Reduce the heat to low and simmer gently for another 2-3 minutes to allow the flavors to meld.

1. Season the Sauce: Season the lemon butter sauce with salt and pepper to taste. Stir in the chopped fresh parsley. Keep warm until ready to serve.

Step 7: Serve and Enjoy!

1. Plate the Cod: Carefully remove the skillet from the oven. Place each Pistachio-Crusted Cod fillet on a serving plate.

1. Drizzle with Lemon Butter Sauce: Generously drizzle the warm lemon butter sauce over each cod fillet.

1. Garnish (Optional): Garnish with extra fresh parsley sprigs or lemon wedges if desired.

1. Serve Immediately: Serve the Pistachio-Crusted Cod immediately while it’s hot and the crust is crispy.

Nutrition

Serving Size: one normal portion
Calories: 450-550
Sugar: 2-3g
Sodium: 400-600mg
Fat: 25-35g
Saturated Fat: 10-15g
Unsaturated Fat: 15-20g
Carbohydrates: 10-15g
Fiber: 2-3g
Protein: 40-50g
Cholesterol: 150-200mg