YOUR SOLIN GENERATED RECIPE
Flaky Baked Cod with Crunchy Lemon-Herb Pistachio Crumble and Roasted Root Vegetables
Savor the delicate, flaky cod enhanced with a zesty lemon-herb pistachio crumble paired with a medley of roasted root vegetables. This dish delivers tender, baked fish, crunchy nuts, and caramelized veggies, creating a beautiful balance of textures and flavors perfect for a nourishing meal any time of day.
INGREDIENTS
6 oz Cod Fillet
1 tsp Olive Oil (for cod)
1.5 cups Mixed Root Vegetables
1 tsp Olive Oil (for vegetables)
0.5 oz Pistachios, shelled and unsalted
1 Lemon, zested and juiced
1 tbsp Fresh Parsley, chopped
1 tsp Fresh Thyme, chopped
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F.
Place the cod fillet on a lightly oiled baking tray. Drizzle with 1 teaspoon olive oil, season with salt and pepper, and drizzle a little lemon juice over the top.
In a small bowl, combine the finely chopped pistachios with lemon zest, chopped parsley, and thyme. Season with a pinch of salt and pepper. Set aside the pistachio mixture.
Prepare the mixed root vegetables by cutting them into uniform pieces. Toss them in a bowl with 1 teaspoon olive oil, salt, and pepper.
Spread the vegetables on a separate baking sheet in a single layer. Roast in the oven for about 20-25 minutes until tender and lightly caramelized.
About 8 minutes before the vegetables are done, place the cod in the oven. Bake the cod for approximately 10-12 minutes until it flakes easily with a fork.
Once cooked, remove the cod from the oven and sprinkle the lemon-herb pistachio crumble evenly over the top.
Plate the baked cod alongside the roasted vegetables, drizzle with any remaining lemon juice, and serve immediately.