YOUR SOLIN GENERATED RECIPE
Pistachio-Crusted Cod with Roasted Root Vegetables and Bright Citrus Vinaigrette
Enjoy a vibrant and sophisticated dish featuring tender cod fillets encrusted with a crunchy pistachio coating, paired with a medley of roasted carrots, parsnips, and red onion. The dish is finished with a bright citrus vinaigrette that awakens the flavors, making it a beautifully balanced and satisfying meal.
INGREDIENTS
5 ounces Cod Fillet
1 ounce Unsalted Pistachios (ground)
100 grams Carrot
100 grams Parsnip
50 grams Red Onion
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
Salt and Pepper to taste
PREPARATION
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Prepare the pistachio crust by placing the unsalted pistachios in a food processor and pulse until coarsely ground. Season lightly with salt and pepper.
Pat the cod fillet dry with paper towels. Season both sides with salt and pepper, then press the fillet into the ground pistachios to coat evenly.
Chop the carrots, parsnip, and red onion into uniformly sized pieces. Toss with a drizzle of olive oil, salt, and pepper.
Spread the chopped root vegetables on the prepared baking sheet. Roast in the preheated oven for about 15 minutes.
Remove the tray, gently nestle the pistachio-crusted cod among the vegetables, and return to the oven. Roast for an additional 10-12 minutes until the cod is opaque and flakes easily.
While everything roasts, mix the lemon juice with a small pinch of salt and any remaining olive oil if desired to create a bright citrus vinaigrette.
Plate the roasted vegetables and top with the pistachio-crusted cod. Drizzle the citrus vinaigrette over the top and serve immediately.