Pistachio-Crusted Cod

Pistachio-Crusted Cod

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!

Pistachio-Crusted Cod

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.  

Serves 4

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.

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8 Responses to Pistachio-Crusted Cod

  1. chrishejl January 8, 2013 at 12:46 am #

    That looks so delicious right now.

  2. Susy January 8, 2013 at 2:32 pm #

    Loving that you’re back to posting recipes, can’t wait to try this one. Congrats on your newest little bundle.:)

    • Marie H. Saba January 8, 2013 at 8:10 pm #

      Hi Miss Susy! Glad to be back on the blog! Thanks for the congrats. You are so kind to take time to leave a note! Love hearing from you, so do stay in touch. -M

  3. [email protected] n dishes January 10, 2013 at 5:45 pm #

    This cod looks so delicious, and I love how simple it is to prepare.

  4. Adam J. Holland January 12, 2013 at 8:21 pm #

    Ah, yes. Port Aransas. The family spent a week at Mustang Island a few years back. Fun times. — Outstanding recipe, by the way!

  5. thislifeabundant January 12, 2013 at 9:58 pm #

    Thanks for following This Life Abundant on Twitter! Seeing that made my day. Also– I LOVE PORT ARANSAS! I’m a Texas girl and have been to Port A several times to soak in the sun.


  1. Ideas for Valentine’s Day Dinner « Cocina Marie - January 31, 2013

    […] Pistachio-Crusted Cod: Buttery and lemony with salty pistachios and flaky fish. […]

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