aj

Pistachio-Crusted Cod Fillets

1/2 cup unsalted shelled pistachios
1/3 cup fresh breadcrumbs
2 Tbsps. grated Parmesan
1/2 tsp. coarse salt; more to taste
1/8 tsp. finely ground black pepper; more to taste
2 Tbsps. olive oil
4 cod fillets, preferably loin pieces, 4 to 6 ozs. each
2 Tbsps. Dijon mustard

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 minutes, depending on thickness. Serve
immediately.
Makes 4 servings.


--
Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com.
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/