Pistachio-Crusted Cod

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

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

How to make pistachio-crusted cod

Sometimes I don't know what to say about my recipes.  Every single time I just wanna go on and on about how delicious they are. 

It's difficult when you aren't here to eat them with me, so I have to try and explain it so you'll want to cook it in your kitchen. 

But I feel like if I just keep saying how yummy things are, you're going to become desensitized to my dramaticism (is that a word?) and will think I'm lying or something.  Do you think I'm lying?

I don't know, maybe I'm just being crazy right now, but what I want you to know is the recipes ARE delicious.  All of them.  I wouldn't post and share them if they weren't.  And this fish, this pistachio-crusted fish, is no exception. 

So let me tell you about it.

Thick cut cod filets are coated in an egg Dijon mixture and dusted with a pistachio Panko crust and baked until flaky and luscious.  That's literally all it takes to make the best fish in all of life.

See, there I go again making dramatic statements regarding a recipe.  But the fact is... it's a fact.  It's true.  This fish is life-changing.  Life-altering, if you will.

Pistachio-crusted cod is out-of-this-world

Do you see that crust?  You really can't argue against it.

Okay I think I better sign off now because I'm being weird and I am not sure how you're going to feel about my fish ramblings.

P.S. It really is that good.  Pair it with a nice salad and dinner is ready in less than 20 minutes and then you can spend the next 2 hours talking about the life changing pistachio-crusted cod.  Promises.

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