Pistachio-Crusted Cod with Roasted Vesuvio Vegetables

DESCRIPTION: This vibrant and healthy Italian-inspired dish features flaky cod fillets crowned with a crunchy, aromatic pistachio crust, baked alongside sweet cherry tomatoes and tender asparagus. A bright basil-balsamic vinaigrette drizzled over top elevates the fresh flavors, creating a meal that's both elegant and incredibly nutritious. It's a quick, one-pan wonder perfect for a weeknight dinner that feels like a gourmet experience.

PREP TIME: 15 minutes COOK TIME: 20-25 minutes SERVINGS: 2 DIFFICULTY: Easy

INGREDIENTS:

• 2 (6 oz / 170g each) cod fillets, skinless
• 1/4 cup (about 30g) shelled unsalted pistachios
• 2 tablespoons whole wheat breadcrumbs
• Zest of 1/2 lemon
• 1 small clove garlic, minced
• 1/4 cup fresh basil leaves, finely chopped (divided)
• 1 pint (about 2 cups) cherry tomatoes
• 1 bunch (about 1 lb / 450g) asparagus, woody ends trimmed
• 4 tablespoons extra virgin olive oil, divided
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper, to taste

INSTRUCTIONS:

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. In a small food processor or by hand, finely chop the pistachios. In a shallow bowl, combine the chopped pistachios, whole wheat breadcrumbs, lemon zest, minced garlic, 2 tablespoons of the chopped fresh basil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix well.
3. Pat the cod fillets dry with paper towels. Lightly brush the top of each fillet with 1 tablespoon of olive oil. Press the pistachio mixture firmly onto the oiled side of each cod fillet, ensuring a good coating.
4. On the prepared baking sheet, toss the cherry tomatoes and trimmed asparagus with 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Arrange them in a single layer.
5. Place the crusted cod fillets in the center of the baking sheet, amidst the vegetables.
6. Bake for 20-25 minutes, or until the fish is opaque and flakes easily with a fork, and the vegetables are tender-crisp.
7. While the fish bakes, prepare the vinaigrette: In a small bowl, whisk together the remaining 2 tablespoons of olive oil, balsamic vinegar, Dijon mustard, the remaining 2 tablespoons of fresh basil, a pinch of salt, and pepper.
8. Serve the pistachio-crusted cod and roasted vegetables immediately, drizzled generously with the fresh basil-balsamic vinaigrette.

TIPS:

• For an extra nutty flavor, lightly toast the pistachios in a dry skillet for 2-3 minutes before chopping.
• You can substitute cod with other firm white fish like haddock, snapper, or halibut. Adjust cooking time slightly if your fish is thicker or thinner.
• If you prefer a spicier kick, add a pinch of red pepper flakes to the pistachio crust mixture.

NUTRITION (per serving):

• Calories: 580
• Protein: 40g
• Carbs: 26g
• Fat: 37g

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