Baked cod with pistachio crust
- May 2017
- Serves 4
- Hands-on time 15 min, oven time 12-15 min
Pistachios have a delicate creaminess that works well with mild-flavoured fish. They’re also full of the fibre that your gut loves. You can freeze the raw crumb mixture and use frozen fish to make Naomi Devlin’s recipe into a super-quick supper.
- 16.6g (3.1g saturated)
- 14g (4g sugars)
- 120g shelled unsalted pistachios, finely chopped
- 90g sourdough breadcrumbs
- Bunch fresh flatleaf parsley, leaves picked, finely chopped
- 700g sustainable cod fillet (or hake, pollock or similar)
- 200g natural yogurt
- Heat the oven to 220ºC/200ºC fan/gas 7. Line a baking sheet with non-stick baking paper. Put the pistachios, breadcrumbs, parsley, a pinch of salt and a grinding of black pepper in a mixing bowl and mix well, then set aside.
- Remove the skin from the fish and slice the fillet into 4 equal portions. Put the yogurt on a dinner plate and the pistachio mixture on another dinner plate.
- Take a portion of fish and put it in the yogurt, turning to coat, then put it in the pistachio mixture and spoon the crumbs over the top to coat. Transfer to the baking sheet and repeat with the remaining fish. Bake for 12-15 minutes, depending on the thickness of the fish. It’s cooked when the fish is just opaque and flakes when tested with a fork.
- Serve with a chicory and radish salad or parsnip mash and buttered, steamed greens.
Recipe is from Naomi Devlin’s cookbook Food for a Happy Gut (£20, Headline).
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