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Fish, Italy

Pistachio crusted cod with roasted vegetables

Pistachio crusted cod with roasted vegetables is a fish dish for 4 people, ready in 45 minutes, rated easy, at about €4.60 per person. The key to success is chopping the pistachios coarsely and mixing them with breadcrumbs and soft butter, then finishing the crust under the broiler so it stays crunchy.

Cod under a bright green pistachio crust, with roasted vegetables, brings Sicily straight to your oven.

Pistachio crusted cod with roasted vegetables
Total time
45 min
Difficulty
Easy
Cost per person
€4.60
Calories per person
430 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring
The kids
They generally like it

Under its bright green, crunchy crust, the cod stays moist and flakes easily into big pieces. The contrast between the tender fish and the crisp pistachios is what makes this dish special, far from a plain breaded fillet. A thin layer of mustard under the crust adds a little kick that wakes up the cod without overpowering it.

This is a good weeknight dish when you want something other than steamed fish without spending hours in the kitchen, and it also works for a relaxed Sunday with guests who prefer lighter meals. Kids usually take to cod under its golden crust more easily than plain fish, and the colorful roasted vegetables make the plate look appealing. Mon Chou likes this dish because it looks fancy while taking only a few simple steps.

The ingredients

4 people

Fish counter

  • Cod loins 4

Pantry

  • Shelled unsalted pistachiosoften in the pantry 60 g
  • Breadcrumbsoften in the pantry 40 g
  • Mustardoften in the pantry 2 tbsp
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 30 g

Fruits and vegetables

  • Zucchini 2
  • Bell peppers 2
  • Cherry tomatoes 250 g

Allergens Fish, Tree nuts, Gluten, Lactose, Mustard

The step by step recipe

  1. Preheat the oven to 200°C and cut the vegetables into large chunks.

    Cut the vegetables into similar sized pieces so they cook at the same rate.

  2. Roast the vegetables with the olive oil, salt, and pepper. 25 min

    Toss the vegetables halfway through so they brown on all sides.

  3. Mix the pistachios, breadcrumbs, and soft butter into a grainy paste.

    Take the butter out an hour ahead, it should mash easily with a fork along with the pistachios.

  4. Brush the cod with mustard and cover it with the crust.

    Spread the mustard in a thin layer, it helps the crust stick to the fish and boosts the flavor.

  5. Bake the fish alongside the vegetables until the crust turns golden. 12 min

    Finish with 1 minute under the broiler, the crust turns a deep green and gold.

Our tips to get it right

  • Pick cod loins that are thick and evenly sized, they cook more evenly and stay juicy in the center.
  • If the crust browns too fast in the oven, lower the temperature slightly instead of cutting the fish's cooking time short.
  • Salt the vegetables near the end of roasting if you want them to keep some bite instead of releasing too much water.

The variations

  • Swap the pistachios for hazelnuts or sliced almonds for a milder crust.
  • For a vegetarian version, use the same crust on thick zucchini slices or firm tofu, shortening the cooking time.
  • To save time, buy the vegetables already chopped and make the crust while they roast in the oven.

What to serve it with

  • A squeeze of fresh lemon
  • Plain basmati rice
  • Sparkling water with lemon

Storage

Pistachio crusted cod keeps for 2 days in the fridge in a closed container, though the crust softens a bit over time. Reheat it gently in the oven to bring back some crunch, and skip the microwave since it makes the crust soggy. Freezing isn't recommended, both the fish and the crust lose their texture once thawed.

Questions about this dish

Can you make the pistachio crust ahead of time?

Yes, mix the pistachios, breadcrumbs, and butter the day before and keep it wrapped in the fridge. Let it sit out briefly before spreading so it stays easy to work with.

Can you use a different fish instead of cod?

Pollock or hake work well, as long as you pick thick fillets or loins that hold up in the oven. Adjust the cooking time slightly based on the thickness of the fish.

How do you keep the crust from falling off while baking?

The thin layer of mustard acts as glue between the fish and the crust, don't skip it. Press the crust gently onto the fish with your fingers so it sticks well.

Do kids usually enjoy this dish?

The crunchy crust is often more appealing to kids than plain fish, they tend to prefer it over a classic breading. You can chop the pistachios a bit finer for a softer texture if needed.

How long does it take to make a pistachio crusted cod with roasted vegetables?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a pistachio crusted cod with roasted vegetables?

About 430 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pistachio crusted cod with roasted vegetables cost?

About €4.60 per serving, or €18.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, tree nuts, gluten, lactose, mustard. Always check the labels of the products you buy.

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