Pistachio Crusted Cod with Roasted Pepper Sauce

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Pistachio Crusted Cod with Roasted Pepper Sauce

You can use any white fish but the cod goes really well. 


  • 1/4 cup plus 1 tablespoon shelled pistachios, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1 large egg
  • 1 tablespoon Dijon mustard
  • 1 pound cod filet cut into 4 pieces
  • Olive oil
  • 1 small yellow onion, chopped (1/4 cup)
  • 2 tablespoons fresh flat leaf parsley, chopped
  • 3 jarred roasted red peppers, drained and chopped
  • 1/2 cup low sodium chicken broth
  • 1/2 teaspoon freshly ground pepper


  1. Preheat oven to 400° F. Line a baking sheet with parchment paper.

  2. In a plate or baking dish combine pistachios, garlic, salt, and pepper and stir together. In another plate with edges or baking dish whisk egg and Dijon mustard together.

  3. Take each piece of cod and dip into the eggs then roll in the pistachio then set on the prepared baking sheet. Drizzle with a little olive oil.

  4. Bake for 12 minutes.

  5. Add the onion, parsley, roasted red peppers, chicken broth and pepper in your food processor and blend until smooth. Pour into a saucepan and heat to warm through.

  6. To serve add cod to a platter and pour roasted red pepper sauce in a bowl or pour over the fish.

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