My Recipe Box

Pistachio-Crusted Cod Fillets


Serves 4

  • by from Fine Cooking
    Issue 49

Cod’s mild flavor gets a boost from a crunchy, nutty breadcrumb crust. If you don’t have pistachios, you can substitute other nuts, just be sure to pick meaty, flavorful nuts, like walnuts or pecans.

  • 1/2 cup unsalted shelled pistachios
  • 1/3 cup fresh breadcrumbs
  • 2 Tbs. grated Parmesan
  • 1/2 tsp. coarse salt; more to taste
  • 1/8 tsp. finely ground black pepper; more to taste
  • 2 Tbs. olive oil
  • 4 cod fillets, preferably loin pieces (4 to 6 oz. each)
  • 2 Tbs. Dijon mustard
Whether using traditional or loin fillets, the doneness test is the same: The flakes will separate easily, and the fish will be opaque.

Heat the oven to 425°F. Line a small baking sheet with foil and lightly grease the foil (spray is fine).

Chop the pistachios into medium-fine pieces. Combine the nuts, breadcrumbs, Parmesan, salt, and pepper in a shallow bowl. Drizzle with the olive oil and toss with a fork until the crumbs are evenly moistened.

If using fillets with tapered ends, loosely fold the ends under to create a fillet of even thickness. Spread the top of each fillet evenly with the mustard. Press the mustard-coated side of each fillet into the crumb mixture to generously coat the fish. Set the fillets, coating side up, on the prepared pan. Sprinkle the remaining crumb mixture over the fillets to form a thick coating.

Bake the fillets until the topping is crisp and browned and the fish is cooked through, 10 to 12 min., depending on thickness (see below for doneness test). Serve immediately.

Serving Suggestions

Steamed green beans and red potatoes or brown rice are great accompaniments.

nutrition information (per serving):
Calories (kcal): 280; Fat (g): fat g 16; Fat Calories (kcal): 140; Saturated Fat (g): sat fat g 3; Protein (g): protein g 26; Monounsaturated Fat (g): 9; Carbohydrates (g): carbs g 9; Polyunsaturated Fat (g): 3; Sodium (mg): sodium mg 580; Cholesterol (mg): cholesterol mg 50; Fiber (g): fiber g 2;

Photo: Scott Phillips

QUICK - easy - tasty. "Rich" food (makes you feel satiated quickly) consequently, make a light side dish.

Crowd pleasing recipe. Everyone at the dinner table loved it, even the kids. I increased the breadcrumbs to 1 cup and added minced garlic cloves and lemon zest to the nut mixture. And instead of dipping the fish into the mixture, I placed the fillets on the baking sheet, spread each with 1 T of mustard, piled on the nut mixture, divided evenly, then pressed lightly to help it stick. It's easier to do it that way. My mom, who doesn't like baked fish, is still raving about this recipe.

I'm giving this a five star for deliciousness and ease. Had this at a restaurant with steelhead and wanted to make it at home. It was great!. Used a meat thermometer to 160 degrees .Loved it. Went well with roasted asparagus and Caesar salad.

This was delicious. I made the recipe to a T and will definitely be serving this to company. I used herb flavoured dijon mustard and with so many variations out there this recipe warrants trying them. I have a dijon mustard with caramelized onions that this would be great on. I also want to try it with sweet chili flavoured pistachios to kick it up a notch or add more depth to the flavour. Can't wait to make this again.

I made this with swai (SE asian farm-raised catfish) and it turned out as good or better than any fine restaurant could produce. I made it EXACTLY as the recipe was and couldn't stop nibbling at it right out of the oven. One fillet was gone before I knew it! This took about 15 minutes from start to finish. It will be added to my Hall of Fame recipe box!

Great way to serve any firm ,not oily fish, like halibut, sea bass, etc. Kick it up a notch by using store bought or homemade pesto instead of mustard. The basil parmesan flavor works well with pistachio. i have also substituted chopped walnuts in pinch... different but equally delicious.

This is an amazing dish, I was searching for variations and came across this one. I make a very similar one but use melted butter with the Dijon mustard to help bind the pistachios to the cod. My recipe comes with some coconut quinoa as a side, you can see it here

Very delicious and very easy. Great for entertaining. My fishmonger did not get his order for cod so I had to substitute halibut and it was great. I agree that this topping could be used for many different types of fish.

This is one of those recipes I come back to again and again over the years. It's fabulous with cod, but for Christmas Eve, I dress it up with a variation using a side of salmon starting from the narrow tail end. I used the pistachios, bread crumbs, and add a roasted bell pepper or capers for some extra color and flavor. Then I use that mixture to decorate the salmon fillet like a Christmas tree. If you can find a star fruit, that can be sliced and placed at the top for extra decoration. This dish is our "Christmas Tree Salmon," and it's always a hit.

This is great with any white fish or nuts. I have used halibut, northern pike, walleye, and red snapper...and almonds, pecans,walnuts and pine nuts...and for my fussy nuts! It's always a winner for family or company.

I love this recipe - it is quick,easy and very tasty. I've even served it to company several times - it's always a hit.

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