A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Pistachio-Crusted Cod Fillets
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- #61979
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1/2 cup unsalted shelled pistachios
1/3 cup fresh breadcrumbs
2 tablespoons grated Parmesan cheese
1/2 teaspoon coarse salt, more to taste
1/8 teaspoon finely ground black pepper, more to taste
2 tablespoons olive oil
4 cod fillets, preferably loin pieces, 4 to 6 ozs. each
2 tablespoons Dijon mustard
directions
Chop the pistachios into medium-fine pieces. Combine the nuts, breadcrumbs, Parmesan, salt, and pepper in a shallow bowl. Drizzle with the olive oil and toss with a fork until the crumbs are evenly moistened. If using fillets with tapered ends, loosely fold the ends under to create a fillet of even thickness.
Spread the top of each fillet evenly with the mustard. Press the mustard-coated side of each fillet into the crumb mixture to generously coat the fish.
Set the fillets, coating side up, on the prepared pan. Sprinkle the remaining crumb mixture over the fillets to form a thick coating.
Bake the fillets until the topping is crisp and browned and the fish is cooked through, 10 to 12 minutes, depending on thickness. Serve immediately.
added by
HappyCook80
nutrition data
371 calories, 17 grams fat, 7 grams carbohydrates, 46 grams protein per serving. This recipe is low in carbs.
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reviews & comments
February 2, 2007
The recipe doesn't give an oven temperature. We assumed 375F (too hot will burn the pistachios). If you use salted pistachios, omit the salt called for in the recipe. This recipe would work well with Tilapia too.