I am enjoying the cold weather. I am. It’s fun to bundle up in hats and gloves and puffy jackets and venture out with the stroller for a walk.
But at the same time, I am already thinking about summer. About my second-favorite place on earth: Port Aransas, Texas. (Austin is my first favorite, if you’re wondering.) We’ve been going to Port A every summer since I was very young.
No matter how many times we go though, I’ll never get enough of …
The morning sun peeking up over the ocean,
Or the thick salty air,
Or the fresh seafood.
But here we are in the middle of winter, holed up in our houses watching football (or Downton Abbey Season 3!). So for now, seafood for dinner will have to suffice :) This is one of my favorite recipes. It’s so simple and so perfect. Hope you enjoy!
Pistachios are a notable nut. They contain antioxidants, fiber, protein, potassium, and good-for-you fats. In this recipe, I love the bright color, crunchy texture, and deep flavor they add to this dish. It takes a while to shell pistachios, so if you are in a hurry, definitely spend a little more for shelled nuts.
1 1/3 lb. wild-caught Cod, cut into 4 fillets
4 tablespoons unsalted butter, melted
Juice of 1/4 lemon
1 cup roasted, salted, shelled pistachios, roughly chopped
Salt and pepper, for seasoning
Preheat oven to 350 degrees F.
Place the cod fillets into a baking dish. (I used three fillets instead of four when I took the pictures. Apologies for the discrepancy.) Season with just a little salt and pepper. (You don’t need a lot of salt because the nuts are salty.)
In a small bowl, whisk together the melted butter and lemon juice.
Pour the lemon-butter mixture over the cod.
Evenly sprinkle the chopped pistachios over the cod.
With your fingers, gently press the pistachios into each fillet.
This is a good activity for little hands, if you have them around.
Bake fish for 10-12 minutes. Remove dish from oven.
The fish should flake easily with a fork.
Use a metal spatula to transfer the fish fillets to individual plates. If there is any butter or pistachios left in the baking dish, spoon it evenly over each fillet. Serve immediately. Pistachio-Crusted Cod goes with pretty much anything. We served ours with buttered broccoli and spaghetti squash.