YOUR SOLIN GENERATED RECIPE
Crispy Pistachio Crusted Cod with Roasted Asparagus
Enjoy a delightful blend of textures with this crispy pistachio crusted cod paired with tender roasted asparagus. The nutty crust provides a satisfying crunch that contrasts beautifully with the flaky, juicy fish, while the bright lemon notes enhance every bite.
INGREDIENTS
6 oz Cod Fillet
1 oz Shelled Pistachios
1 cup Asparagus
1 tsp Extra Virgin Olive Oil
1/2 Lemon (zest and juice)
Pinch Salt
Pinch Black Pepper
PREPARATION
Preheat your oven to 400°F.
On a baking sheet, toss the asparagus with olive oil, a pinch of salt, and black pepper. Spread out in a single layer.
Place the asparagus in the oven and roast for 10-12 minutes until tender and slightly crisp.
Meanwhile, finely chop or pulse the shelled pistachios in a food processor until coarsely ground.
Season the cod fillet with salt, pepper, and a little lemon zest. Press the cod fillet into the crushed pistachios to adhere the crust on all sides.
Place the pistachio-coated cod on a lightly greased or parchment-lined baking tray.
Bake the cod in the oven for about 10-12 minutes, until the fish is opaque and flakes easily with a fork.
Finish by drizzling a little fresh lemon juice over the cod and serve it alongside the roasted asparagus.