Seafood Recipe: Pistachio and Matcha Encrusted Cod

Seafood Recipe

Seafood has been controversial in recent years due to possible contamination and over fishing/environmental issues. It is always smart to check the Monterey Bay Aquarium’s Seafood Watch website before buying any type of fish. The Seafood Watch program is made up of a team of scientists who research government data, journal articles and visit fisheries and farms themselves.

Seafood Watch Criteria

The reports in which their criteria is formed, is pier reviewed and available on their website. They also have printable guides and an app that can be downloaded to any smart phone to help when you are ordering or purchasing fish at the last minute.

Make sure you purchase cod from the United States west coast or British Columbia, which is listed on their website as a “Best Choice” or “Good Alternative”. Avoid cod from Japan or Russia.

Ingredients needed

Serves 2

1/3 cup raw pistachios
1 teaspoon Gula Java Matcha powder
1/2 teaspoon Florida Crystals, or sugar
1 tablespoon gluten free bread crumbs
1 tablespoon butter, melted (or alternative)
1 teaspoon finely grated lemon zest
3/4 pound skinless Pacific cod fillets

Cooking instructions

Pre heat oven to 400 degrees. Place pistachios on a small baking sheet and toast for 3 minutes, until lightly browned. Let cool. Grind pistachios, matcha, and Florida Crystals in a food processor until nuts are coarsely chopped, approximately 15 seconds. Add breadcrumbs, melted butter and lemon zest and process until combined, but not a paste, about 10 seconds. Season to taste with salt and pepper.

Line a baking sheet with parchment paper, grease paper with butter, and place fish on paper. Lightly season fish all over with salt and pepper. Pat the nut mixture evenly on top of fish. Bake until just opaque in center, approximately 10 minutes. Enjoy!

Recipe and photo by Michelle

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