Pistachio-Crusted Cod

This recipe for pistachio crusted cod is SO good.

Thick cut cod filets are coated in an egg Dijon mixture and crusted with a pistachio Panko mix and baked until flaky and tender.

This simple, easy and quick recipe is ready in just under 20 minutes!

How to make pistachio-crusted cod

Featured Ingredients

• Pistachios: Roasted, crushed pistachios make the crispiest, nuttiest breading for fish.
• Breadcrumbs: Panko breadcrumbs are light and crisp and pair well with the crushed nuts to make a delightful flake crust.
• Eggs: They help hold the crust onto the fish.
• Dijon: For a flavor explosion!
• Cod: Fresh or frozen-then-thawed cod filets are an excellent fish choice for this recipe.
• Lemon: Optional, but delicious served with lemon wedges.

Step-by-Step Instructions

1. Preheat oven to 400 degrees.
2. Fit a baking sheet with a wire rack and coat with cooking spray. Set aside.
3. Place pistachios, breadcrumbs, ¼ teaspoon salt and a pinch of black pepper in the bowl of a food processor.
4. Pulse until large crumbs form.
5. Place in a shallow bowl and set aside.
6. In another shallow bowl, whisk together eggs and Dijon mustard until combined.
7. Season cod filets with remaining salt and pepper.
8. Dip each filet into the egg mixture, then generously coat it with pistachio mixture.
9. Line on the baking sheet, coat with cooking spray and bake 10-12 minutes, until just flaky.

Recipe Substitutions and Alterations

• Instead of pistachios: Use any nuts, such as walnuts, pecans, almonds, pepitas or macadamia nuts.
• Instead of cod: Use any fresh fish or seafood, such as tilapia, haddock, Alaskan pollock, walleye, salmon, scallops or shrimp.
• To serve: This is delicious with a green salad, roasted veggies and/or any potato dish.

Nutrition Considerations

• To make this gluten free: Use gluten free panko breadcrumbs.
  • Be sure all ingredients you choose are gluten free.
• To make this dairy free: This recipe does not contain dairy.
• To make this nut free: Skip the nuts and use all Panko breadcrumbs for the breading.
  • Be sure all ingredients you choose are nut free.
• To make this egg free: Try an egg replacer like Bob's Red Mill Egg Replacer.
  • (FYI I have not tested an egg free version of this recipe.)

Seafood recipes to make ASAP:

• Blackened Cod Tacos with Pico de Gallo
• Tuna Noodle Casserole with Potato Chips
• Maple Mustard Salmon with Roasted Broccoli
• Pepita-Crusted Tuna Cakes
• Crispy Baked White Fish
• Mediterranean Chickpea and Tuna Salad

Pistachio-Crusted Cod

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Thick cut cod filets are coated in an egg Dijon mixture and crusted with a pistachio Panko mix before being baked until flaky and luscious. This simple, easy, and quick recipe is read in just under 20 minutes!

• Author: Julie Andrews
• Prep Time: 5 mins
• Cook Time: 12 mins
• Total Time: 18 mins
• Yield: 4 Servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Seafood

Ingredients

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• ½ cup shelled pistachios
• ½ cup Panko breadcrumbs
• ½ teaspoon coarse salt, divided
• ¼ teaspoon ground black pepper, divided
• 2 large eggs
• 2 teaspoons Dijon mustard
• 1-pound fresh cod, cut into 4 filets

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Instructions

1. Preheat oven to 400 degrees. Fit a baking sheet with a wire rack and coat with cooking spray. Set aside.
2. Place pistachios, breadcrumbs, ¼ teaspoon salt and a pinch of black pepper in the bowl of a food processor. Pulse until large crumbs form. Place in a shallow bowl and set aside.
3. In another shallow bowl, whisk together eggs and Dijon mustard until combined.
4. Season cod filets with remaining salt and pepper. Dip each filet into the egg mixture, then generously coat it with pistachio mixture. Line on the baking sheet, coat with cooking spray and bake 10-12 minutes, until just flaky.

Nutrition

• Serving Size: 1 filet
• Calories: 199
• Sugar: 1g
• Sodium: 344mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 1g
• Protein: 26g
• Cholesterol: 142mg