* Pistachio-Crusted Cod with Roasted Vegetables
Organic Red Onion, ea. THUMBNAIL
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Brussel Sprouts, 1lb. Bag THUMBNAIL
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Organic Yams, 2lb. Bag THUMBNAIL
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Sunridge Shelled California Pistachios, 5oz. THUMBNAIL
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Woodstock Organic Dijon Mustard, 8 oz. THUMBNAIL
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Pistachio-Crusted Cod with Roasted Vegetables.

  • ·         medium red onion
  • ·         pound Brussels sprouts
  • ·         pound yams (garnet sweet potatoes) (about 2 medium)
  • ·         tablespoons plus 1 teaspoon olive oil, divided
  • ·         teaspoon kosher salt, plus more for seasoning
  • ·         1/2 teaspoon freshly ground black pepper
  • ·         3/4 cup shelled, roasted, and salted pistachios
  • ·         clove garlic
  • ·         (3/4-inch-thick) skinless cod fillets (6 to 8 ounces each) Or any firm white fish.
  • ·         tablespoons Dijon mustard

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 Brussels sprouts. Cut sweet potatoes (no need to peel) into 1-inch chunks. Cut red onion into 1-inch chunks.

3.      Drizzle with 3 tablespoons of the olive oil, season with 1 teaspoon 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. (theKitchn) Serves 4.

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