Pistachio Crusted Cod

I love seafood (although I admit I used to be very intimidated by it-which is stupid as it’s one of the easiest things to cook), I could eat it every single day and is one of the things I miss not living on a coast right now-less fresh options. I happened to be at one of our new local grocery stores recently and they had some really decent looking wild caught cod so I decided to buy some. It was in week three of my Whole 30 and I wanted to do something different with the fish instead of just putting salt/pepper and citrus on it, so I decided I’d use my Vitamix to make a “breading.” I have this brand new Vitamix and for whatever reason I haven’t used it a whole lot since I got it (shame on me!), so I winged it and threw some shelled pistachios in to pulse into “bread crumb” consistency. Super easy and it made the perfect crumbs. I then dumped them out on a plate to dredge the cod in – what resulted was probably one of the (easiest – win!) best recipes I’ve ever made, and because I ate it all before hubby came home from business travel I will absolutely be making it again and soon! I couldn’t get enough of the nutty, rich flavor combined with some truffle ghee I dropped on top at the very end of baking.

Pistachio Crusted Cod

  • Pistachio crumbs (to whatever consistency you prefer)
  • Cod filets
  • Avocado oil
  • Salt/Pepp
  • White truffle salt ghee

Drizzle avocado oil on the cod and generously sprinkle with salt and pepper. Dredge cod through the pistachio bread crumbs and bake in a glass baking dish at 400 degrees until cooked through (one end of my cod was really thick, so I used a meat thermometer to ensure it was thoroughly cooked to 145 degrees). Once the fish was cooked I turned the oven off and dropped about 4 TBSP of white truffle salt ghee (brand is 4th and Heart, and it’s my favorite thing ever) on top of the cod and let that melt into the fish. What resulted was the tastiest, flaky, rich, nutty dinner, and it reheated very well.

Baked Lemon Rosemary Cod

The commissary had some good looking wild caught (never frozen) seafood, so I bought some cod the other day. Not a fish we usually eat, so I thought it’d be fun to give it a try. We’re trying to incorporate more seafood into our diet, plus it’s so versatile!

Baked Lemon Rosemary Cod

  • Fresh, wild-caught cod
  • Garlic
  • Lemon
  • Rosemary
  • White wine
  • Kosher salt/pepp
  • Coconut oil

Seth marinated the cod in a little white wine, loosely chopped garlic cloves, fresh lemon slices, rosemary (from the garden, in January!), and seasoned lightly with kosher salt/pepp. It marinated in the fridge for a couple of days, every once in a while, I’d take it out and swish it around to mix up the juices.DSC_0052

I put a TBSP or so of coconut oil in a glass baking dish, popped that in the oven to melt the oil, then took it out and placed the fish in the dish. I baked at 350 degrees for about 12 minutes. The flavors of the marinade, combined with the richness of the coconut oil, were perfect.DSC_0057

I paired it with a green salad, and a couple clementines. Mmmmm!DSC_0062