Sheet Pan Pistachio-Crusted Cod with Fall Vegetables

This vibrant sheet pan dinner is filled to the brim with fall’s colors and flavors. Brussels sprouts, sweet potatoes, and chunks of red onion roast and caramelize alongside cod fillets topped with a buttery, garlicky pistachio crust. Between the flaky fish, crunchy nuts, and creamy-tender sweet potatoes, every bite gives you something a little different. It’s a feel-good dinner you’ll want to make all season long.

Last month, I talked about how valuable beans and lentils are in the Mediterranean diet — and before that, I focused on fish, vegetables, and whole grains. Today, our attention is on nuts and seeds. Both are a rich source of heart-healthy fats, along with protein, fiber, and vitamins and minerals like magnesium and vitamin E. Almonds, pistachios, hazelnuts, walnuts, and sesame seeds are some of the most popular varieties found in the cuisine, but you’ll reap the health benefits from pretty much all types.

You can snack on a handful or incorporate them into salads, pastas, and breakfast bowls. They lend crunch and rich flavor to just about everything. I particularly love swapping them in for breadcrumbs as a crust for meat and fish, just like in this easy dinner recipe.

Tack the word “crusted” onto just about any meat or fish and suddenly it feels white tablecloth-worthy. But I assure you: This recipe is as easy and approachable as it gets. Blitzing pistachios in a food processor with garlic and olive oil creates an instant coating for cod fillets — especially if you buy nuts that are already roasted and salted. To adhere the crust, you don’t even need to bother with dredging the fish in egg and flour. Instead, simply swipe the fillets with Dijon mustard and firmly press them into the pistachio mixture. Not only is it a whole lot simpler, but you’ll also get some nice tangy flavor from the Dijon.

While I know pistachios generally don’t come cheap, you can find them at more affordable prices at places like Trader Joe’s and Costco. If you’re not up for the splurge, walnuts or almonds make a great substitute — just be sure to toast and season them if you buy them raw.

Welcome to Mediterranean Monday, Sheela Prakash‘s new monthly column of Mediterranean recipes. Here, Sheela will teach you all about the Mediterranean diet’s feel-good way of cooking and eating, and share vibrant, easygoing recipes. Cook with us using #mediterraneanmonday, and for even more great recipes, order a copy of Sheela’s cookbook Mediterranean Every Day.