- What you need
- 4 Cod Loins
- 1-1/2" Cup chopped pistachios
- 4 tbs Melted Butter
- 1 tbs Dijon Mustard
- Fresh Grated Parmesan
- 1 cup Quinoa
- 1 cup Unsweetened Coconut Milk
- 1 cup Chopped Kale
- 1/4 cup Sliced Almonds
This light and refreshing dish is amazingly simple to prepare. The light and flaky cod is accentuated by the nutty flavor of the pistachio. Coconut quinoa as the side provides a healthy dose of kale and almonds, the perfect companion for your cod.
Combine melted butter and Dijon mustard into a bowl.
Make sure to thoroughly dry your cod tenderloins, if they are wet it will be difficult to get the correct flavors from the coating.
Rinse your quinoa and place into pot with your coconut milk and a cup of water.
Mix your crushed pistachios with the Parmesan cheese. The Parmesan cheese will add the salt content needed to flavor the fish, add as much as you like, I would recommend at least 1/4 cup.
Preheat the oven to 400.
Coat each of the cod loins in the butter and mustard mixture. Dredge each loin in your pistachio mixture making sure to coat both sides, the more the better.
Place your cod in a baking pan and let it go in the oven for 15-20 minutes or until flaky.
Bring your Quinoa to a boil and add in your chopped kale. Cover and reduce heat to low, let cook for 15-20 minutes. Be careful not to open the lid to check on it too many times or you may lose too much moisture. For an added kick to this side you can also add some grated fresh ginger, about 1/2 a teaspoon should help brighten it up.
When your Quinoa has finished cooking toss in the toasted almonds and add a tablespoon of butter if you want a more silky texture.
Plate with your cod and a vegetable of your choice. I used some baby carrots in butter with a pinch of salt. Needless to say this dish was a hit and one I will make again and again.
After having this dish I realized it could use something to brighten it up, here is what I added after the fact.
In a small pan I added half of a small shallot diced fine and about 1/2 a cup of white wine. Cooking on high heat I let the wine reduce by about half and added a clove of minced garlic, 1/4 cup heavy cream, and a tablespoon of lemongrass paste. The sauce thickened naturally and made a great addition to the dish!