Recipe for Pistachio-Crusted Cod

Recipe for Pistachio-Crusted Cod

I’m not a meal planner. I tried once, but couldn’t get beyond the days of the week. (See below.) Total fail.

Which is why I have to keep recipes like Pistachio-Crusted Cod around. It’s a freezer meal — meaning, everything you need can be kept in the freezer.

Next time you’re at the grocery, buy the Cod frozen (I get mine from Trader Joe’s), and the pistachios salted and shelled. Then toss both in the freezer and fugetabout ’em.

Then go do some chores. Or something with the kids. Or better yet, have the kids do chores.

Oh what’s that you say? Now you need a last-minute quick and easy dinner but don’t have time to go to the store? See below.

Pistachio-Crusted Cod

Pistachios are a notable nut.  They contain antioxidants, fiber, protein, potassium, and good-for-you fats.  In this recipe, I love the bright color, crunchy texture, and deep flavor they add to this dish.  It takes a while to shell pistachios, so if you are in a hurry, definitely spend a little more for shelled nuts.  

Serves 4


1 1/3 lb. wild-caught Cod, cut into 4 fillets

3-4 tablespoons unsalted butter, melted

1 cup roasted, salted, shelled pistachios, roughly chopped

Salt and pepper, for seasoning


Preheat oven to 350 degrees F.

Place the cod fillets into a baking dish. Season with just a little salt and pepper.  (You don’t need a lot of salt because the nuts are salty.) Evenly pour the melted butter over the cod. Then evenly sprinkle the chopped pistachios over the cod. Use your fingertips to gently press down the nuts.

Bake fish for 12-14 minutes, or until flakes easily with a fork. Remove dish from oven. Use a metal spatula to transfer the fish fillets to individual plates.  If there is any butter or pistachios left in the baking dish, spoon it evenly over each fillet. Serve immediately.

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