Babe's Weeknight Baked Fish with Pistachios, Lemon and Parsley
I recently went to North Carolina to see my family, and my mom greeted me at the door having made incredible wild Alaskan cod!
You'll find this wonderful recipe below, 'Babe's Weeknight Baked Fish with Pistachios, Lemon and Parsley,' from my cookbook Heartful Kitchen.
I love the softness of wild Alaskan cod and how crispy roasted pistachios play against it!
Babe's Weeknight Baked Fish with Pistachios, Lemon and Parsley
This dish is inspired by the baked cod dish my mom would prepare when we were kids. It was my dad’s favorite, and we loved it too! This is quick, affordable, and just beautiful on a plate with green vegetables. Enjoy!
Active Time: 10 minutes
Total Time: 20 minutes
Feeds: 3 adults
Ingredients:
1 pound white firm-fleshed fish, such as catfish, cod, barramundi, haddock, or halibut, cut to portion size, about 2”x2”
1 tablespoon ghee
1 tablespoon extra-virgin coconut oil
Zest of 1 lemon
¼ cup pistachios, toasted and chopped
¼ cup chopped parsley
1 tablespoon lemon juice
Directions:
Preheat oven to 400.
Place the coconut oil and ghee into a casserole dish, at least 9”x13” depending on the thickness of the fish, and the amount of space it will take up in the casserole dish. Pop the casserole dish with the fats into the preheated oven for 6-8 minutes, until fats are melted and hot.
Season each side of your fish with salt and pepper.
Remove the casserole dish and place the fish, flesh-side (pretty-side) down (skin-side up) in the dish for 9 minutes.
In a small bowl mix the lemon zest, pistachios, and parsley.
Remove the casserole dish, add the lemon juice to the fats in the dish, flip the fish, lean the casserole dish and baste each piece of fish with the fats using a spoon.
Put the oven broiler on. If you don’t have on, raise the temperature to 500.
Top each piece of fish with the pistachio mix, and sprinkle evenly with pistachios and parsley.
Pop the casserole back in for 2-3 minutes.
Check the fattest piece of fish for doneness. Enjoy!