YOUR SOLIN GENERATED RECIPE
Pistachio Crusted Cod with Lemon-Dill Roasted Asparagus and Sweet Potato
Enjoy a vibrant dish featuring tender cod encrusted with crunchy pistachios, paired alongside zesty lemon-dill roasted asparagus and lightly roasted sweet potato. This meal brings together a delightful mix of textures and bright flavors that energize without compromising on nutritional balance.
INGREDIENTS
4 oz Cod Fillet
1/4 cup Shelled Pistachios
1 cup Asparagus
1/2 medium Sweet Potato
Juice of 1/2 Lemon
1 tbsp Fresh Dill
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
In a small food processor, pulse the pistachios until they are coarsely chopped. Transfer to a shallow dish.
Season the cod fillet lightly with salt and pepper. Brush lightly with olive oil and then press the fillet into the chopped pistachios, ensuring an even crust.
Wash and trim the asparagus. Cut the sweet potato into small cubes for quicker roasting.
Toss the asparagus and sweet potato cubes in a bowl with a splash of olive oil, salt, and pepper. Spread them out evenly on the baking sheet.
Place the pistachio-crusted cod on the baking sheet alongside the vegetables.
Roast in the oven for about 12-15 minutes, or until the cod flakes easily with a fork and the vegetables are tender.
In a small bowl, mix the lemon juice with chopped fresh dill. Drizzle this over the roasted asparagus and sweet potato just before serving.
Serve the cod fillet with the roasted vegetables on the side, enjoying the combination of fresh, zesty flavors and crunchy texture.