Servings: 4 | Cook Time: 35 minutes | Dairy-free, gluten-free, high-protein

Ingredients

4 frozen cod fillets, thawed
2 cloves garlic, minced
4 teaspoons extra-virgin olive oil
2 teaspoons Dijon mustard
2 teaspoons honey
1/4 cup dry roasted and unsalted pistachios, crushed
1/2 teaspoon kosher salt

Appliances & Utensils

• Mixing bowls

• Measuring spoons & cups

• Baking sheet

• Parchment paper

• Tongs or spatula

• Basting brush or spoon

Instructions

1. Preheat the oven: Preheat your oven to 400°F and line a baking sheet with parchment paper.

2. Prep the pistachio topping: In a small bowl, stir together 2 minced garlic cloves, 4 teaspoons extra-virgin olive oil, 2 teaspoons Dijon mustard, and 2 teaspoons honey.

3. Prepare the cod: Pat dry 4 thawed cod fillets with a paper towel and place them on the lined baking sheet. Sprinkle each fillet with a pinch of salt (use ½ teaspoon total across all four).

4. Assemble: Spoon the garlic-honey mixture evenly over the top of each fillet, then press the chopped pistachios gently onto the surface to create a crust. Save a small portion of the mixture to drizzle on top of the dish.

5. Bake: Bake for 25 minutes, or until the internal temperature is at 140°F and the fish flakes easily with a fork.

6. Serve: Serve immediately with crispy yellow potatoes and boiled zucchini. Enjoy!

Pro Tip: Thaw frozen cod in the refrigerator for up to 24 hours. Remove the fillets from their packaging, place them on a plate, and cover loosely with foil before refrigerating.

For vegetarian/vegan dietary preferences: Swap the cod for tofu, preparing with the same lemon Dijon dressing.