This pistachio crusted cod is healthy, full of flavour and yet so simple to make! Made with just six main ingredients from the freezer and pantry, it's perfect for an easy weeknight dinner with sides of your choice.
Fish always feels like the perfect combination of flavourful and healthy, and this recipe joins my sweet potato fish cakes with ginger (always go down well with kids!) and the cod with mango salsa that is so good for summer!
This pistachio crusted cod uses frozen fish which many of us have to hand in the freezer, and pantry staples for the topping. It's super simple, and a delicious yet easy dinner for when time is limited I think!
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⭐ Why you'll love this recipe
- Freezer and pantry staples. This recipe uses minimal ingredients and ones that most of us have to hand.
- Versatile. Pair with the sides of your choice, whether it is simple pan fried greens, couscous or mashed potatoes.
- Easy to make. A few steps to make the crust, but the oven does most of the work for you!
🦀 Ingredients
All the ingredients and their quantities are set out in the recipe card below.
A few notes on the main ingredients:
- Cod - this recipe uses frozen cod for ease of use. Choose a plain cod that hasn't already been flavoured or crusted with other ingredients.
- Breadcrumbs - you can either make your own by blending bread, or use a pre-prepared option if that is suitable for you.
- Pistachios - be sure to use unsalted nuts that have not been roasted or flavoured in any way.
- Garlic - I use a fresh garlic clove, but you can add a little garlic powder instead in a pinch.
📖 Swaps and substitutions
Swap cod for another white fish. I have also made this recipe using pollock, and it was equally good!
Swap thyme for another herb. Some other options would be rosemary or sage, but perhaps reduce quantities as they tend to be more pungent than thyme.
🔪 Step by step instructions
A very simple recipe, this pistachio crusted cod has just a few steps:
Step 1
Cover the cod with aluminium foil (all the way, not half covered as in the photo!) (image 1). Bake the cod for 15 minutes.
Step 2
Make the pistachio crust topping by combining the pistachios, breadcrumbs, garlic and thyme and blending into a crumb-like texture (image 2).
Step 3
Spoon the crust mixture into a bowl and add around 2 tablespoon of olive oil. Stir well so the oil thickens the crust and it largely sticks together (image 3).
Step 4
After the cod has baked for 15 minutes, remove from the oven and pat on the crust (image 4). Return to the oven and bake for a further 15 minutes, or until cooked through so the fish is white and can be easily flaked with a fork. Pair with sides of your choice.
💭 Recipe tips and notes
- Definitely use unsalted pistachios! Salted won't taste too good . . .
- Be sure to bake the frozen cod for 15 minutes before adding the crust. If you add the crust at the beginning it will likely burn.
- If you can, discard any excess liquid in the pan before adding the crust to the fish.
- This recipe makes quite a thick layer of crust, so reduce quantities if you prefer less.
📋 Frequently asked questions
The cod is dairy free as we don't use milk or cheese. To be gluten free you would need to use gluten free bread for the breadcrumbs.
The fish takes longer to cook than the nut crust, so if you add it at the beginning it will likely burn.
This recipe uses frozen cod to keep it suitable for a low histamine diet, in line with the advice of the Swiss Interest Group Histamine Intolerance. As per their advice, 'do not allow to thaw in the refrigerator'. Simply take from the freezer and have it go straight to being baked in the oven.
🥗 Suggested sides
I like to serve baked cod on a bed of greens, such as chard in the photos here or cabbage.
Other options include couscous, my potato cauliflower mash or a sweet potato mash, or my roasted zucchini and sweet potatoes.
🍽 More tasty fish recipes
Find lots of ideas on my fish recipes page, including my baked cod with pesto and almond crusted cod. Some recent recipes to enjoy:
I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating if you tried the recipe!
📖 Recipe
Pistachio Crusted Cod
Equipment
- Ovenproof dish
- Aluminium foil
Ingredients
- 2 cod fillets
- ¼ cup pistachio nuts (unsalted, shelled)
- ¼ cup breadcrumbs
- ½ teaspoon dried thyme
- 1 garlic clove
- 2 tablespoon olive oil
- pinch salt
- 1 teaspoon fresh parsley (optional, to garnish)
Instructions
- Pre-heat the oven to 200C / 390F.
- Place the frozen fish in a baking tray and cover with aluminium foil. Bake for 15 minutes.
- While the fish is cooking, make the crumb by adding breadcrumbs, shelled pistachios, thyme, garlic and salt to a blender. Once blended into a crumb, tip into a bowl and stir in the olive oil so it becomes a thick mixture that mostly sticks together.
- After the fish has cooked for 15 minutes take out of the oven and carefully discard any liquid in the dish (if possible). Pat on the pistachio crust and return to the oven. Cook uncovered for another 15 minutes or until the fish is fully cooked through.
- Plate up the dish with any sides of choice and serve immediately.
Notes
- Make sure to use unsalted pistachios as salted would have a strong overpowering flavour.
- Be sure to cook the fish for 15 minutes before adding the crust. As the fish will need longer to cook than the crust, adding at the beginning would mean the crust would likely burn.
- If possible discard any excess liquid in the dish after first baking the cod as that will help prevent the crust from getting too 'wet'.
- This has quite a thick crumb topping. If you prefer a thinner layer then simply reduce the quantities of pistachios and breadcrumbs.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- bread, which scores '1'. Check the packaging for any other ingredients you may not tolerate.
- the SIGHI list notes that fresh and frozen fish has other biogenic amines.
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