YOUR SOLIN GENERATED RECIPE
Pistachio-Crusted Cod with Roasted Root Vegetables and Lemon Dill Sauce
Enjoy a delightful and satisfying dish featuring tender cod fillet encrusted with crunchy pistachios, paired with a medley of roasted carrots and parsnips. Finished with a refreshing lemon dill sauce made with creamy Greek yogurt, it's a balanced meal that excites the palate with every bite.
INGREDIENTS
5 oz Cod Fillet (142g)
20g Shelled Pistachios
1 small Carrot (50g)
1 small Parsnip (80g)
1 tsp Olive Oil
2 oz Plain Greek Yogurt (56g)
1 tbsp Lemon Juice
1 tsp Fresh Dill
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Prepare the roasted vegetables by peeling and cutting the carrot and parsnip into uniform pieces. Toss them in olive oil, salt, and pepper, then spread evenly on a baking sheet.
Roast the vegetables in the preheated oven for about 20-25 minutes, until tender and slightly caramelized.
Meanwhile, finely chop the pistachios in a food processor until they form a coarse meal. Place them in a shallow dish.
Season the cod fillet with salt and pepper. Dredge the fillet in the chopped pistachio, pressing lightly so the nuts adhere to the surface.
Heat a non-stick skillet over medium-high heat. Sear the pistachio-crusted cod for about 2-3 minutes on each side, until the crust is golden and the fish is cooked through.
To prepare the lemon dill sauce, mix the Greek yogurt, lemon juice, and fresh dill in a small bowl. Adjust seasoning with salt and pepper as needed.
Plate the pistachio-crusted cod alongside a serving of roasted root vegetables. Drizzle the lemon dill sauce over the fish or serve on the side for dipping.
Enjoy your balanced and delicious meal!