Pistachio Crusted Cod with Lemon Herb Pearl Couscous

Name: Pistachio Crusted Cod with Lemon Herb Pearl Couscous
Yield: 4 servings
Cuisine: American
Ingredients: 4 fillets of cod (6-8 ounces); 1 cup pistachios; 2 tablespoons extra virgin olive oil; 1 ⁄2 cup Parmesan cheese, grated; 1 cup panko breadcrumbs; to taste, salt and ground black pepper; 1 cup pearl couscous; 2 tablespoons extra virgin olive oil; 2 cups water; 1 small onion, finely chopped; 3 cloves garlic, minced; 1 tablespoon parsley, freshly chopped; 1 tablespoon basil, freshly chopped; 1 tablespoon thyme, freshly chopped; 1 lemon, juiced and zested; to taste, salt and ground black pepper

HE COOKS® @hecooksco

Pistachio-Crusted Cod with Lemon Herb Pearl Couscous is a delightful fusion of textures and flavors, combining crispy, nutty crusted cod with zesty, herb-infused couscous. It’s an elegant yet simple dish, perfect for a quick, healthy dinner or an impressive meal for guests.

Saved

Ingredients

4 servings

For the Pistachio Crusted Cod
4fillets of cod (6-8 ounces)
1 cuppistachios
2 tablespoonsextra virgin olive oil
1⁄2 cup Parmesan cheese, grated
1 cuppanko breadcrumbs
to taste, salt and ground black pepper
For the Lemon Herb Pearl Couscous
1 cuppearl couscous
2 tablespoonsextra virgin olive oil
2 cupswater
1small onion, finely chopped
3 clovesgarlic, minced
1 tablespoonparsley, freshly chopped
1 tablespoonbasil, freshly chopped
1 tablespoonthyme, freshly chopped
1lemon, juiced and zested
to taste, salt and ground black pepper

Saved

Steps

1

Preheat the oven to 400°F (200°C), and line a baking sheet with parchment paper.
Combine the chopped pistachios, panko breadcrumbs, and grated Parmesan cheese in a food processor. Blend until the pistachios are finely chopped and the mixture is well combined. Season with salt and ground black pepper. Drizzle the extra virgin olive oil and mix until it’s evenly combined.
2

Pat the cod fillets dry with paper towels. Season both sides with salt and ground black pepper. Spread the pistachio mixture over the top of the cod fillets and gently press down until it’s firmly adhered.
3

Transfer the cod fillets to the prepared baking sheet, crust side up. Bake for 10-12 minutes, until the fish flakes easily with a fork and the crust is lightly browned and crunchy.
4

Heat the extra virgin olive oil in a saucepan over medium heat. Sauté the onion until soft and translucent, about 3-4 minutes. Add the garlic and cook for 1-2 minutes more, until it’s fragrant.
5

Add the pearl couscous and stir for 2-3 minutes until it turns lightly golden.
6

Add 2 cups of water to the pan and bring it to a boil. Reduce the heat to low, cover, and let the couscous simmer for 15 minutes until the couscous is tender and the water is absorbed.
7

Remove from heat and fluff the couscous with a fork. Stir in the parsley, basil, thyme, lemon zest, and lemon juice. Season with salt and ground black pepper to taste.
8

Spoon a generous portion of the lemon herb pearl couscous onto each plate. Place the pistachio-crusted cod fillet on top of the couscous. Garnish with a sprinkle of fresh herbs, grated Parmesan cheese, and a wedge of lemon.