Wild Alaska cod loins with pistachio and lime crust Recipe
Wild Alaska cod loins with pistachio and lime crust
Total time: 15 to 30 minutes

Prep. time: 5 minutes
Cooking time: 12-15 minutes

Difficulty: Easy
Chef's Note

Wild Alaska halibut is also perfect for this dish.

You can always adapt the salad ingredients according to the season

For 4 servings

- 4 x 150 g Alaska cod fillets

- 2 lime (juice + zest)
- 50 g pistachios chopped
- 25 g de dry crumbbread
- 30 ml / 2 Tbsp. olive oil
- salt and pepper

- 1 fennel bulb, minced
- 60 g / 125 ml or 1/2 cup broad beans
- 50 g / 125 ml / 1/2 cup green sprouts
- 1 handful coriander

- 1 white grapefruit - juice only
- 30 ml / 2 Tbsp. nut oil
- 7 ml / 1/2 Tbsp. white wine vinegar
- 1 pinch of saffron soaked in 2 Tsp. water
- 5 ml / 1 Tsp. cumin seeds
  1. Preheat the oven to 200°C / 400°F. Place the wild Alaska Pacific cod fillets on a lightly-greased baking tray, season, and squeeze a little lime juice over each portion.
  2. Mix together the pistachios, breadcrumbs, olive oil, lime zest and the remaining lime juice, and season with salt and black pepper.
  3. Spoon plenty of topping over the surface of each cod loin and cook in the oven for 12-15 minutes, until the crust is golden, and the fish is opaque and flakes easily.
  4. Meanwhile, whisk together the ingredients for the dressing, and season well to taste. Arrange the salad ingredients on to 4 serving plates. Remove the fish from the oven and place each next to the salad, drizzle over plenty of dressing before serving. 
More recipe ideas

Photo: Wild Alaska Pacific Cod

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