Sheet Pan Pistachio-Crusted Cod with Fall Vegetables

updated Oct 30, 2020
Easiest Fall Ever
Sheet Pan Pistachio-Crusted Cod with Fall Vegetables

Cod fillets are topped with Dijon and buttery pistachios in this easy, vegetable-packed sheet pan dinner.

Serves4

Prep10 minutes

Cook35 minutes to 40 minutes

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Credit: Photo: Kristin Teig; Food & Prop Styling: Catrine Kelty

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.

Nuts and Seeds: The Fifth Key Building Block in the Mediterranean Diet

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.

Credit: Photo: Kristin Teig; Food & Prop Styling: Catrine Kelty

Crunchy, Buttery, Nut-Crusted Fish Is the Simple Yet Fancy Dinner Your Fall Weeknight Needs

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 MondaySheela 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.

Sheet Pan Pistachio-Crusted Cod with Fall Vegetables

Cod fillets are topped with Dijon and buttery pistachios in this easy, vegetable-packed sheet pan dinner.

Prep time 10 minutes

Cook time 35 minutes to 40 minutes

Serves 4

Nutritional Info

Ingredients

  • 1

    medium red onion

  • 1 pound

    Brussels sprouts

  • 1 pound

    sweet potatoes (about 2 medium)

  • 3 tablespoons

    plus 1 teaspoon olive oil, divided

  • 1 teaspoon

    kosher salt, plus more for seasoning

  • 1/2 teaspoon

    freshly ground black pepper

  • 3/4 cup

    shelled, roasted, and salted pistachios

  • 1 clove

    garlic

  • 4

    (3/4-inch-thick) skinless cod fillets (6 to 8 ounces each)

  • 2 tablespoons

    Dijon mustard

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 425°F.

  2. Prepare the following, placing them on a rimmed baking sheet as you complete them: Trim and halve 1 pound Brussels sprouts. Cut 1 pound sweet potatoes (no need to peel) into 1-inch chunks. Cut 1 medium red onion into 1-inch chunks.

  3. Drizzle with 3 tablespoons of the olive oil, season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, and toss to combine. Spread out in an even layer. Roast for 25 minutes. Meanwhile, coat the fish with the pistachios.

  4. Place 3/4 cup shelled, roasted, and salted pistachios, 1 garlic clove, and the remaining of 1 teaspoon olive oil in the bowl of a food processor fitted with the blade attachment. Pulse until coarsely chopped, about 40 pulses. Transfer to a wide, shallow bowl or pie plate.

  5. Pat 4 skinless cod fillets dry with a paper towel. Lightly season all over with kosher salt and black pepper. Brush 2 tablespoons Dijon mustard on the tops of the fish. Place the fish mustard-side down in the chopped pistachios and press firmly to coat so that they adhere. Place the fish pistachio-side up on a large plate. If there are any pistachios left, use your hands to press them into any open spaces on the fish. Refrigerate until the vegetables are ready.

  6. Remove the baking sheet from the oven. Reduce the oven temperature to 400°F. Toss the vegetables, then push them aside to create 4 open spaces for the fish. Use a spatula to carefully transfer the fish to the open spaces. Roast until the fish is opaque and flakes easily, and the vegetables are tender, 10 to 15 minutes more.

Recipe Notes

Fish substitutions: Any firm-fleshed white fish, like halibut, sea bass, or monkfish, can be used in this recipe.

Storage: Leftovers can be refrigerated in an airtight container up to 2 days.