Pistachio Crusted Cod

Grown on the volcanic foothills of Mount Etna, Sicilian Bronte pistachios are coveted for their stunning appearance and superior quality. Within royal purple skins their electrifying green centers are creamy and sweet. Crushed into tiny bright crumbs, Bronte pistachios make a striking and sweetly nutty crust for fresh cod filets. Paired with a bitter radicchio salad and earthy celeriac puré, this dish offers a bright spring-colored feast for your eyes and palate. We recommend you serve this with a bottle of playful Prosecco.   




Serves 4


▢ 1/2 cup Bronte Pistachios, finely chopped
▢ 1/2 tsp Garlic Salt

▢ 1/2 tsp Nepitella
▢ 1 lemon, zested
▢ 4 6 oz cod filets
▢ Extra Virgin Olive Oil

▢ 1 radicchio head
▢ 1/4 cup parsley, finely chopped
▢ 2 tbsp lemon juice
▢ 2 tbsp Extra Virgin Olive Oil
▢ 1 tbsp champagne vinegar
▢ Salt and pepper

▢ 2 bulbs celeriac, scrubbed
▢ 2 cloves garlic, peeled
▢ 4 tbsp Extra Virgin Olive Oil
▢ Salt and pepper




  1. Prepare the celeriac puré. Cut the celeriac into 1 inch cubes. Add to a pot with water and garlic. Bring to a boil, season with salt, and cook until fork tender, roughly 30 minutes. 
  2. Place cooked celeriac and garlic in a blender or food processor with 4 tbsp EVOO and some of the braising liquid. Season generously with pepper. Puré until smooth, adding more liquid if necessary to keep the blade spinning. Adjust seasoning to taste. 
  3. Preheat the oven to 350°F. 
  4. While the oven is heating, make the radicchio salad by shaving it on a mandolin or cutting it as thinly as possible with a knife. Place in a bowl and toss with parsley, lemon juice, champagne vinegar, olive oil and season with salt and pepper. Set aside. 
  5. Line a baking sheet with parchment paper. 
  6. Add the chopped pistachios, garlic salt, nepitella and lemon zest in a bowl and toss to combine. Lightly coat the cod filets with olive oil, just enough to give them a thin coating. Roll the tops of the filets in the pistachio mixture and place them on the lined baking sheet, pistachio side up. Bake for 10-12 minutes, until the meat begins to flake. Remove from the oven. 
  7. Serve the cod over warm celeriac puré with radicchio salad. 
  8. Mangiamo.


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