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Crispy Pistachio Herb Crusted Cod

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A quick and easy recipe for crispy pistachio herb crusted cod that comes together in under 30 minutes. The crunchy, nutty crust and tender, flaky fish are perfect for weeknights or dinner parties.

Ingredients

Scale
  • 4 cod fillets (about 6 ounces each, skinless)
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
  • ½ cup shelled pistachios (unsalted, raw)
  • ¼ cup panko breadcrumbs
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh chives, chopped
  • 1 teaspoon lemon zest
  • 1 clove garlic, minced
  • 2 tablespoons unsalted butter, melted
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • Lemon wedges, for serving
  • Fresh herbs, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. If you have a wire rack, place it on the baking sheet.
  2. Pat the cod fillets dry with paper towels. Season both sides generously with salt and black pepper. Set aside.
  3. In a food processor, combine the shelled pistachios, panko breadcrumbs, fresh parsley, fresh dill, fresh chives, lemon zest, minced garlic, melted butter, salt, and black pepper. Pulse until the mixture looks like coarse sand.
  4. Brush each cod fillet lightly with olive oil on both sides. Press the top and sides of each fillet into the pistachio mixture, coating them generously.
  5. Arrange the fillets on the prepared baking sheet, crust-side up. If any crust falls off, sprinkle it back on top.
  6. Bake for 12-15 minutes, until the cod flakes easily with a fork and the internal temperature reaches 145°F (63°C). The crust should be golden brown. If desired, broil for the last 1-2 minutes for extra color.
  7. Let the cod rest on the baking sheet for 2-3 minutes. Serve immediately with lemon wedges and a sprinkle of fresh herbs.

Notes

For the best texture, make sure pistachios are fresh. Don’t over-process the crust; pulse until coarse sand consistency. Pat cod dry thoroughly to ensure crispy crust. Let cod rest at room temperature for 15 minutes before cooking for even cooking. Use a fish spatula for easy transfer. The crust can be made ahead and stored in the refrigerator for up to 3 days.

Nutrition

Keywords: crispy pistachio herb crusted cod, pistachio crusted cod, baked cod, healthy fish recipe, quick dinner

Find it online: https://chloeplate.com/crispy-pistachio-herb-crusted-cod/