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Pistachio CodPistachio Cod
Pistachio Cod
Pistachio Cod
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Recipe - The Fresh Grocer - Corporate
PistachioCod.jpg
Pistachio Cod
Prep Time5 Minutes
Servings1
Cook Time10 Minutes
Ingredients
1/2 lb Cod loin
1/2 cup Pistachio (shelled/ roasted salted)
1/2 cup parmesan cheese (grated)
1/4 cup panko bread crumbs
1/8 tbs Black pepper
Directions

1. Using a food processor chop the pistachios into small pieces

 

2. In a bowl combine well parmesan, pistachios, breadcrumbs and black pepper

 

3. Smear the mustard over one side of the cod

 

4. Dip the mustard side into the pistachio breadcrumb mix and transfer cod to a greased sheet pan, crust side up

 

5. Bake on a creased baking sheet, breadcrumb side up at 425F for 10min

 

Tip: Let the fish rest at room temperature for 5min while you make a fresh salad to compliment the fish with tomato, basil, jalapeno and lots of lemon juice.

 

5 minutes
Prep Time
10 minutes
Cook Time
1
Servings

Shop Ingredients

Makes 1 servings
1/2 lb Cod loin
Previously Frozen Alaska Cod Fillet
Previously Frozen Alaska Cod Fillet, 1 Pound
$9.99/lb$9.99/lb
1/2 cup Pistachio (shelled/ roasted salted)
Wonderful Roasted & Salted Pistachios, 6 oz
Wonderful Roasted & Salted Pistachios, 6 oz, 6 Ounce
$7.49$1.25/oz
1/2 cup parmesan cheese (grated)
ShopRite Shaved Parmesan Cheese, 6 oz
ShopRite Shaved Parmesan Cheese, 6 oz, 6 Ounce
$4.49$0.75/oz
1/4 cup panko bread crumbs
Progresso Plain Panko Crispy Bread Crumbs, 8 oz
Progresso Plain Panko Crispy Bread Crumbs, 8 oz, 8 Ounce
$2.19$0.27/oz
1/8 tbs Black pepper
McCormick Coarse Ground Black Pepper, 3.12 oz
McCormick Coarse Ground Black Pepper, 3.12 oz, 3.12 Ounce
$6.59$2.11/oz

Directions

1. Using a food processor chop the pistachios into small pieces

 

2. In a bowl combine well parmesan, pistachios, breadcrumbs and black pepper

 

3. Smear the mustard over one side of the cod

 

4. Dip the mustard side into the pistachio breadcrumb mix and transfer cod to a greased sheet pan, crust side up

 

5. Bake on a creased baking sheet, breadcrumb side up at 425F for 10min

 

Tip: Let the fish rest at room temperature for 5min while you make a fresh salad to compliment the fish with tomato, basil, jalapeno and lots of lemon juice.