Ingredients
Fish and Seasoning
- 4 cod fillets (about 6 ounces each), or other firm white fish
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper
Crust Mixture
- 1/2 cup shelled unsalted pistachios
- 1/2 cup whole-grain Panko breadcrumbs
- 1 clove garlic
Topping and Finishing
- 1/4 cup plain Greek yogurt
- 2 teaspoons Dijon mustard
- 1 teaspoon lemon zest
- 1 teaspoon olive oil
Instructions
- Preheat and Season: Preheat your oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper to prevent sticking and for easy cleanup. Place the cod fillets evenly spaced on the baking sheet, then sprinkle each fillet with 1/4 teaspoon of salt and the black pepper to season the fish directly before adding the crust.
- Prepare the Pistachio Crust: In a food processor, combine the shelled unsalted pistachios, whole-grain Panko breadcrumbs, garlic clove, and the remaining 1/4 teaspoon salt. Pulse the mixture about 10 to 15 seconds until it reaches a crumbly texture, without turning it into a powder, so it can form a textured crust on the fish.
- Mix Topping and Coat Fish: In a small bowl, mix together the plain Greek yogurt, Dijon mustard, and lemon zest until smooth and well combined. Using a pastry brush or mini spatula, spread an even layer of this yogurt mixture on the top surface of each cod fillet. Then, gently press the pistachio and breadcrumb mixture over the yogurt layer to form a crust. Drizzle 1 teaspoon of olive oil evenly over the crust on each fillet to help it brown and crisp up during baking. Alternatively, you can use an olive oil cooking spray for a lighter finish.
- Bake the Cod: Place the baking sheet in the preheated oven and bake the coated cod fillets for 12 to 14 minutes, or until the fish is opaque and flakes easily with a fork, and the pistachio crust is golden and crisp. The exact baking time may vary slightly depending on the thickness of your fillets.
Notes
- Ensure not to over-process the crust mixture; a coarse crumb texture provides the best crunch.
- Use firm white fish fillets such as cod, haddock, or halibut as substitutes.
- For a dairy-free version, substitute Greek yogurt with a plant-based yogurt alternative.
- Serve with a fresh green salad or steamed vegetables for a balanced meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and gently reheated in the oven to preserve the crust texture.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
