I seem to be on a seafood kick. Last week I made coconut shrimp for my weekly dinners and this week it has been pistachio crusted cod.
Not that I am complaining (seeing as it was my choice) but I thought I would want to mix it up each week after eating the same thing for seven days. Next week I am planning on doing chicken two ways so look out for that. Not sure about the week after that but maybe something with turkey.
It also just dawned on me that we are now officially into the countdown to the end of 2017! Seriously where did the year go? I swear as I get older the years get shorter. I am possibly going away for Christmas with my mother as we have not been in the same place for Christmas in 4 years so though it would be nice to get away and indulge and be pampered this holiday.
I have some delicious recipes planned for all of you and hope you will love them but enough of future stuff and let me get on about this weeks recipe.
Cod is a fantastic fish to eat as it is easy to cook in a variety of ways and as it has a mild taste works well with a combination of different ingredients. I love using cod in thing like curries, chowders or on its own. You can try cod with a bit of olive oil and some pepper, squeeze some lemon juice over it and fry it up to a crispy texture. Make fish and chips or coat it in nuts and seeds.
As I am a huge fan of pistachios in pretty much anything I decided that I was going to bake the cod with a thick layer of chopped pistachios. To make sure the cod did not dry out or the pistachios burn I mixed the chopped pistachios with some light mayonnaise. You do not taste any hint of mayonnaise in the dish but you could try some olive oil to help bind the whole thing together. To finish off the meal I roasted some butternut squash and red onion and steamed some broccoli before tossing all the vegetable in a light coat of olive oil and some pepper.
This is a great dish if you are trying to cut down on salt as I added none and went for unsalted pistachios. The only ingredient that might have salt, depending on what brand you use, is the mayonnaise. This is a great make ahead meal as all the ingredient freeze well and warm up perfectly. This recipe makes enough for 14 meals and each serving is at 529 calories with the vegetables. The pistachio crusted cod itself is 318 calories per serving.
What other nuts do you think would pair nicely with cod? I though cashews might be an interesting experiment.
- 10 lbs butternut squash, cubed
- 1000g Broccoli florets
- 3 lbs cod, skin and bones removed
- 6 cloves garlic, minced
- 14 oz Pistachios, chopped
- 1 cup light Mayonnaise
- 3Red Onion, diced roughly
- 2 tbsp Olive Oil
- Pepper, to taste
- Preheat oven to 425 degrees and line two baking tray with parchment paper.
- Spread an even layer of butternut squash and red onions on one tray ( depending on size of your trays you may need to use more). Bake for 30 minutes or until butternut squash is almost soft.
- In the meantime mix the chopped pistachios, mayonnaise and garlic in a bowl.
- Lay cod out on the other baking tray and lightly coat in olive oil and pepper.
- Spoon pistachio mixture onto cod pieces and spread out with hands, I found that wetting my hands helped to spread it out evenly.
- Place in oven and bake for 15 minutes.
- While that is baking bring a pot of water to a boil and place steamer over it. Add broccoli and steam for 6 minutes or until broccoli is tender. Remove from heat and add to large bowl
- Remove cod and butternut squash. Combine broccoli, butternut squash and red onion with a tbsp of olive oil and pepper.
- Divide cod, butternut squash and broccoli into servings.
- Will keep frozen for one month.
PS- Sorry images are not that great, I am trying to wrap my head around the new settings on my photo software.