1/2 cup unsalted shelled pistachios
1/3 cup fresh breadcrumbs >>we had seasoned breadcrumbs on hand (so no need to add parmesan), but I can't wait to try this with panko (Japanese breadcrumbs)
2 Tbs. grated Parmesan
1/2 tsp. coarse salt; more to taste >>I recommend cutting this way down since the Dijon mustard (below) is plenty salty, and you're also already adding a salted cheese
1/8 tsp. finely ground black pepper; more to taste
2 Tbs. olive oil
4 cod fillets, preferably loin pieces (4 to 6 oz. each)
2 Tbs. Dijon mustard
Heat the oven to 425°F. Line a small baking sheet with foil and lightly grease the foil (spray is fine).
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 min., depending on thickness (see below for doneness test). Serve immediately.
Calories (kcal): 280; Fat (g): 16; Fat Calories (kcal): 140; Saturated Fat (g): 3; Protein (g): 26; Monounsaturated Fat (g): 9; Carbohydrates (g): 9; Polyunsaturated Fat (g): 3; Sodium (mg): 580; Cholesterol (mg): 50; Fiber (g): 2;