This Pistachio Crusted Baked Cod Recipe is part of our Feast of the Seven Fishes event. It’s incredibly quick and easy to make. The cod is coated with yogurt, then coated with a pistachio mixture and cooked to perfection!
My pistachio obsession lives on. This time with a savoury recipe. One that you will love and make over and over again. This recipe is absolutely amazing. It’s the perfect recipe to celebrate the Feast of the Seven Fishes.
Brought to America from Southern Italy where it is all now but forgotten, the Feast of the Seven Fishes is a meal eaten by Italian-Americans that features (at least) seven fish/seafood dishes. Along with our hosts, Heather from All Roads Lead to the Kitchen and Lora from Savoring Italy, some bloggers have gotten together to share menu ideas for your Seven Fishes feast. Along with the traditional seven fish and seafood dishes, we’ve included some side dishes, a palate cleanser, a dessert, and a cocktail.
Salmon Rillettes from Karen’s Kitchen Stories
Marinated Shrimp Salad from A Healthy Life For Me
Pasta con le Sarde from Savoring Italy
Tuscan Seafood Stew from Food Done Light
Mixed Seafood Risotto from All Roads Lead to the Kitchen
Linguine with Scallops and Broccoli from Kudos Kitchen By Renee
Brussels Sprouts Risotto from Eats Well With Others
Marinated Roasted Vegetables from That Skinny Chick Can Bake
Limoncello Sorbet from Creative Culinary
Zuppa Inglese from Christina’s Cucina
Cranberry Limoncello Spritzer from Snappy Gourmet
Make sure you visit all the amazing bloggers participating in today’s Feast of the Seven Fishes Event!
I’ve been a big fish girl my whole life. I’m allergic to shellfish, but fish is completely okay for me to eat. So I eat a ton of it. I love the taste so much.
Not only do I love eating fish, I love cooking it. There’s so many options for fish. You can bake it, pan-fry it, deep fry it, poach it, and even grill it.
The possibilities are endless for recipes. You can go plain with some lemon and butter, or jazz it right up with gourmet touches, and high end sauces.
One of my favourite ways to make it is with a coconut crust. It’s so good when you use a coconut breading on it. That’s a recipe I make often, and happily.
For some reason I had just run out of coconut before making this recipe. I had the oven preheated and all my ingredients out and ready. Except for one.
When I reached in the pantry for my shredded coconut I was completely shocked that I was out of it. That never happens. I buy coconut in bulk. How did I run out?
My daughter had taken my car to the University because she had an exam the day I made this. So I couldn’t run out to the store. So I decided to improvise.
I pulled out my pistachio stash, tossed a bunch in my food processor, and Bam, crushed pistachios. Perfect for breading fish, you can bread chicken with it too.
Once I had the pistachios in the bowl with the breading I had an epiphany. I decided I wanted to change the wet portion of my dredge for the fish recipe.
Typically I use plain greek yogurt to dredge instead of eggs and milk. I happened to have some cherry greek yogurt in the fridge so I decided to play a bit.
I combined the cherry yogurt with the plain yogurt and dropped the fish in. My thought was pistachios go perfectly with cherries so this would give it a nice twist.
This turned out to be a great decision. So instead of being upset that I ran out of coconut and things got changes up, I’m happy that I ran out of coconut.
Sometimes happy accidents are the best thing ever. I’ve coated other kinds of fish with crushed pistachios, but never cod. I’m so happy with the results.
This is a recipe I’ll make again and again. I hope you will too!
Places to stalk Cravings of a Lunatic!
- 1 package of cod fillets
- 1/2 cup cherry greek yogurt
- 1/2 cup greek yogurt
- 1/2 teaspoon almond extract trust me
- 3/4 cup pistachios crushed
- 1/4 cup bread crumbs
- 4 tablespoons fresh parmesan cheese
- 1 teaspoon salt
- 1 teaspoon white pepper
- 2 teaspoons dried parsley
Preheat oven to 400 degrees F.
Dry off your fish with paper towels. Cut fillets into pieces, I got two pieces for each of my fillets.
Mix the cherry greek yogurt, plain greek yogurt and almond extract together in a bowl. Set aside.
In a large shallow bowl combine the crushed pistachios, bread crumbs, parmesan cheese, salt, white pepper, and dried parsley. Mix well. Set aside.
Dunk each piece of fish into the yogurt mixture. You can use a brush if you need to coat the fish more evenly.
Dredge each piece of fish in the pistachio mixture, coat evenly on all sides. Place each piece of fish on the cookie sheet, spaced about 1/2 inch to 1 inch apart. Continue until all the pieces are coated and placed on the cookie sheet.
Place the cookie sheet in the oven and bake for about 10 to 15 minutes, depending on how crispy you like your fish.
Serve with a big old pistachio & cod loving smile!
Recipe inspired by Fine Cooking's Pistachio Crusted Cod Fillets
I loved this fish. Honestly, I have a funny feeling this would be even more delightful with chopped up pieces of dried cherries in the breading. I love cherries and pistachios together. I’ll likely try that the next time I whip up some cod.
Be sure you swing by all the other Feast of the Seven Fishes bloggers. You can find their information within the post. Click any recipe name and it will take you right to their recipe.
I want one of everything!! How about you??
Looking for more great recipes for Feast of the Seven Fishes? Check these out:
If you’re looking for more fabulous main course recipes be sure to scroll through my recipe index. You can also find seafood recipes on my blog thanks to some of my friends who guested for me during Seafood Week.
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Hope you’re almost ready for the holidays. My son just flew in from Calgary so we’re all taking a road trip to London, Ontario to finish our holiday shopping this week. We also need to get our Christmas Tree, and make our gingerbread village. I love the holidays, it’s such a fun time to bond with family and make lifelong memories.
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