This pistachio crusted cod is an easy to make comfort food dinner that all the family will love! The nutty and herby topping provides so much flavour, and you can pair with sides of your choice for a tasty weeknight dinner.
Fish always feels like the perfect compromise of flavourful and healthy, and this recipe joins my sweet potato fish cakes with ginger (always go down well with kids!) and the cranberry crusted cod that is perfect for the holiday season.
This white fish with a pistachio crust uses frozen cod which many of us have to hand in the freezer, and pantry staples for the topping. An easy dinner for when time is limited I think!
Why you'll love this recipe
- Freezer and pantry staples. This recipe uses ingredients that most of us have to hand.
- Versatile. Pair with the sides of your choice.
- Easy to make. A few steps to make the crust, but the oven does most of the work.
This baked cod recipe uses frozen fish and pantry staples. You will need:
- Cod - such a staple fish for many of us and always in the freezer for a last minute dinner.
- Breadcrumbs, pistachio nuts and olive oil - the main ingredients of the pistachio crust topping. Make sure to use unsalted pistachios!
- Thyme - to flavour the crust topping.
Make sure to check the recipe card below for the full ingredients and their quantities!
Step by step instructions
A very simple recipe, this baked cod has just a few steps:
STEP 1: Bake the cod for around 15 minutes.
STEP 2: Make the pistachio crust topping by combining the pistachios, breadcrumbs, thyme and oil, and then pat onto the cod.
STEP 3: Return the fish to the oven and bake until thoroughly cooked through. Pair with the cous cous and zucchini suggested, or sides of your choice.
Recipe tips and notes
- Be sure to bake the frozen cod for 15 minutes before adding the crust.
- If you can, discard any excess liquid in the pan before adding the crust.
- This makes quite a thick layer of crust, so reduce quantities if you prefer less.
More fish recipes to enjoy
Pistachio crusted cod
- 2 fillets white fish (of your preference)
- ¼ cup pistachio nuts (unsalted, shelled)
- ¼ cup breadcrumbs
- ½ teaspoon dried thyme
- 2 tablespoon olive oil
- grind salt
- 1 teaspoon milk or non-dairy milk
- ½ zucchini
- 200 g cous cous
- 1 teaspoon fresh parsley (optional)
- Pre-heat the oven to 200C.
- Place the frozen fish in a baking tray and cover with aluminium foil. Cook for 15 minutes.
- While the fish is cooking, make the crumb by adding bread (I use frozen bread), shelled pistachio nuts, thyme and salt to a blender. Once blended into a crumb, add to a bowl and stir in 1 ½ tablespoon of olive oil so it becomes a thick paste-like mixture.
- After the fish has cooked for 15 minutes take out of the oven, carefully discard any liquid if possible and fold the fish into thicker fillets if they are longer rather than thick. Brush on a little milk (or non-dairy milk) and then pat on the crumb. Return to the oven and cook uncovered for another 10-15 minutes until the fish is fully cooked but the crust doesn't burn - cooking time will vary depending on the thickness of the fish, so keep an eye on it!
- Cook the cous cous according to packet instructions.
- Slice and pan-fry the zucchini.
- Plate up the dish, serve immediately and enjoy!
- Be sure to cook the fish for 15 minutes before adding the crust.
- If possible discard any excess liquid, 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.
Swiss Interest Group Histamine Intolerance, food compatibility list for histamineAll ingredients in this recipe score a '0' on the SIGHI list, except:
- bread and couscous (wheat) which scores a '1'. Be careful around other ingredients.
- non-dairy milk has vairable scores.
- the SIGHI list does note that fresh and frozen fish has other biogenic amines.