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Pistachio-Crusted Cod

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Serves: 4

Pistachios and panko add a unique flavor and "crunch" to fresh cod filets.


4 fresh cod filets, 6 oz. each

1 T. lemon juice

1 T. + 1 T. olive oil, divided

1/2 t. + 1/2 t. coarse kosher salt, divided


1/2 c. shelled, unsalted pistachio nuts

1/2 c. panko bread crumbs

1 T. fresh thyme leaves

1 clove garlic, chopped

zest of 1 lemon

fresh ground pepper

1 lemon cut in wedges

fresh sprigs of thyme


To Prepare

Preheat oven to 425°. Line a sheet pan with foil and spray with non-stick cooking spray. Place cod filets on prepared pan.

In a small bowl, whisk together lemon juice, 1 T. olive oil and 1/2 t. salt. Brush cod filets with oil mixture.

Add pistachios to the bowl of a food processor fitted with metal blade. Coarse chop nuts. Add panko, thyme leaves, garlic, lemon zest, 1/2 t. salt and pepper to processor bowl. Pulse until well mixed. Pat pistachio mixture generously onto surface of cod filets. Press coating with hands so that the mixture adheres to the surface of the fish. Drizzle fish with remaining tablespoon of olive oil.

Place pan in top third of preheated oven. Bake for 12 minutes, until fish is opaque and topping is golden.

To Serve

Serve warm with lemon wedges and sprigs of fresh thyme.

Pair with Pazo Castrelo Albarino.


Eddie's Recipe Tip:

Try this recipe with fresh salmon or rockfish filets.