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Pistachio-Crusted Cod Fillets

Scott Phillips

Servings: 4

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

Nutritional Information

  • Calories (kcal) : 280
  • Fat Calories (kcal): 140
  • Fat (g): 16
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 50
  • Sodium (mg): 580
  • Carbohydrates (g): 9
  • Fiber (g): 2
  • Protein (g): 26


  • 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.

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


Whether using traditional or loin fillets, the doneness test is the same: The flakes will separate easily, and the fish will be opaque.


Rate or Review


  • butterscotch | 02/28/2018

    I love this approach to baked fish. I often make it with halibut and use hazelnuts, which I toast before beginning the recipe, instead of pistachios. Almost any herb is good in the topping, but rosemary is our favorite.

  • msdiane | 03/19/2016

    Outstanding! Great flavor and it has a restaurant-quality presentation. Takes no time at all to prepare and cook, so you get a big bang for your buck.

  • Kokinneke | 07/13/2015

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

  • dogma327 | 07/09/2015

    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.

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