Pistachio Crusted Cod With Lemon Herb Pearl Couscous Recipe by HE COOKS®
Cooking Instructions 1 Preheat the oven to 400°F (200°C), and line a baking sheet with parchment paper. Combine the chopped pistachios, panko breadcrumbs, and grated Parmesan cheese in a food processor. Blend until the pistachios are finely chopped and the mixture is well combined. Season with salt and ground black pepper. Drizzle the extra virgin olive oil and mix until it’s evenly combined. 2 Pat the cod fillets dry with paper towels. Season both sides with salt and ground black pepper. Spread the pistachio mixture over the top of the cod fillets and gently press down until it’s firmly adhered. 3 Transfer the cod fillets to the prepared baking sheet, crust side up. Bake for 10-12 minutes, until the fish flakes easily with a fork and the crust is lightly browned and crunchy. 4 Heat the extra virgin olive oil in a saucepan over medium heat. Sauté the onion until soft and translucent, about 3-4 minutes. Add the garlic and cook for 1-2 minutes more, until it’s fragrant. 5 Add the pearl couscous and stir for 2-3 minutes until it turns lightly golden. 6 Add 2 cups of water to the pan and bring it to a boil. Reduce the heat to low, cover, and let the couscous simmer for 15 minutes until the couscous is tender and the water is absorbed. 7 Remove from heat and fluff the couscous with a fork. Stir in the parsley, basil, thyme, lemon zest, and lemon juice. Season with salt and ground black pepper to taste. 8 Spoon a generous portion of the lemon herb pearl couscous onto each plate. Place the pistachio-crusted cod fillet on top of the couscous. Garnish with a sprinkle of fresh herbs, grated Parmesan cheese, and a wedge of lemon. 1 Preheat the oven to 400°F (200°C), and line a baking sheet with parchment paper. Combine the chopped pistachios, panko breadcrumbs, and grated Parmesan cheese in a food processor. Blend until the pistachios are finely chopped and the mixture is well combined. Season with salt and ground black pepper. Drizzle the extra virgin olive oil and mix until it’s evenly combined. 1 Preheat the oven to 400°F (200°C), and line a baking sheet with parchment paper. Combine the chopped pistachios, panko breadcrumbs, and grated Parmesan cheese in a food processor. Blend until the pistachios are finely chopped and the mixture is well combined. Season with salt and ground black pepper. Drizzle the extra virgin olive oil and mix until it’s evenly combined. 2 Pat the cod fillets dry with paper towels. Season both sides with salt and ground black pepper. Spread the pistachio mixture over the top of the cod fillets and gently press down until it’s firmly adhered. 2 Pat the cod fillets dry with paper towels. Season both sides with salt and ground black pepper. Spread the pistachio mixture over the top of the cod fillets and gently press down until it’s firmly adhered. 3 Transfer the cod fillets to the prepared baking sheet, crust side up. Bake for 10-12 minutes, until the fish flakes easily with a fork and the crust is lightly browned and crunchy. 3 Transfer the cod fillets to the prepared baking sheet, crust side up. Bake for 10-12 minutes, until the fish flakes easily with a fork and the crust is lightly browned and crunchy. 4 Heat the extra virgin olive oil in a saucepan over medium heat. Sauté the onion until soft and translucent, about 3-4 minutes. Add the garlic and cook for 1-2 minutes more, until it’s fragrant. 4 Heat the extra virgin olive oil in a saucepan over medium heat. Sauté the onion until soft and translucent, about 3-4 minutes. Add the garlic and cook for 1-2 minutes more, until it’s fragrant. 5 Add the pearl couscous and stir for 2-3 minutes until it turns lightly golden. 5 Add the pearl couscous and stir for 2-3 minutes until it turns lightly golden. 6 Add 2 cups of water to the pan and bring it to a boil. Reduce the heat to low, cover, and let the couscous simmer for 15 minutes until the couscous is tender and the water is absorbed. 6 Add 2 cups of water to the pan and bring it to a boil. Reduce the heat to low, cover, and let the couscous simmer for 15 minutes until the couscous is tender and the water is absorbed. 7 Remove from heat and fluff the couscous with a fork. Stir in the parsley, basil, thyme, lemon zest, and lemon juice. Season with salt and ground black pepper to taste. 7 Remove from heat and fluff the couscous with a fork. Stir in the parsley, basil, thyme, lemon zest, and lemon juice. Season with salt and ground black pepper to taste. 8 Spoon a generous portion of the lemon herb pearl couscous onto each plate. Place the pistachio-crusted cod fillet on top of the couscous. Garnish with a sprinkle of fresh herbs, grated Parmesan cheese, and a wedge of lemon. 8 Spoon a generous portion of the lemon herb pearl couscous onto each plate. 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