Wild Alaska Pacific Cod Loins with Pistachio and Lime Crust

  • Preparation Time15 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy

For the cod

4 (150g) wild Alaska Pacific cod fillets
Salt and pepper
Zest and juice of 2 limes
50g pistachios, chopped
25g dry white breadcrumbs
2 tbsp olive oil

For the dressing

Salt and pepper
2 tbsp ground nut oil
1/2 tbsp white wine vinegar
Juice of 1 white grapefruit

For the salad

1 tsp cumin seeds
1 bulb of fennel, finely sliced
2 handfuls pea shoots
1 handful broad beans
Pinch of saffron, soaked in 2 tsp hot water
1 handful coriander, torn
1) Preheat the oven to 200C/Gas 6. Place the wild Alaska Pacific cod fillets on a lightly-greased baking tray, season, and squeeze a little lime juice over each portion.

2) Mix together the pistachios, breadcrumbs, olive oil, lime zest and the remaining lime juice, and season with salt and black pepper to make the topping.

3) Spoon plenty of topping over the surface of each cod loin and cook in the oven for 12–15 minutes, until the crust is golden, and the fish is opaque and flakes easily.

4) Meanwhile, whisk together the ingredients for the dressing, and season well to taste.

5) Arrange the salad ingredients onto 4 serving plates. Remove the fish from the oven and place each next to the salad, drizzle over plenty of dressing before serving.

Cook's Tip: Wild Alaska halibut is also perfect for this dish. You can always adapt the salad ingredients according to the season.

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