YOUR SOLIN GENERATED RECIPE
Pistachio Crusted Cod with Roasted Sweet Potatoes and Green Beans
Savor this beautifully balanced dish featuring tender cod fillets encrusted with a crunchy pistachio coating, paired with perfectly roasted sweet potatoes and crisp green beans. A light yet satisfying meal that delights your palate with its blend of textures and flavors.
INGREDIENTS
6 oz Cod Fillet
0.5 oz Crushed Pistachios
1 medium Sweet Potato
1 cup Green Beans
1 tsp Olive Oil
Salt & Pepper
PREPARATION
Preheat the oven to 400°F.
Peel and cube the sweet potato into evenly sized pieces. Toss them with 0.5 tsp olive oil, salt, and pepper and spread them on a baking sheet.
Trim the green beans and toss with the remaining olive oil, salt, and pepper, then place them on a separate section of the baking sheet or on another pan.
Roast the sweet potatoes and green beans in the oven for about 20-25 minutes until tender and lightly browned.
Meanwhile, pat the cod fillets dry with paper towels. Season both sides lightly with salt and pepper.
Place the crushed pistachios in a shallow dish. Press the top side of each cod fillet into the pistachios so they adhere to the surface.
Heat a non-stick skillet over medium-high heat. Sear the cod, pistachio side down first, for about 2-3 minutes to form a crust.
Carefully flip the fillet and cook for an additional 2-3 minutes until the fish flakes easily with a fork.
Plate the pistachio crusted cod alongside the roasted sweet potatoes and green beans. Serve warm and enjoy.