Pistachio-Crusted Lingcod With Spring Salad

Take your traditional fish dinner to new heights with this beautiful pistachio-crusted lingcod recipe!

Carefully coated in a mix of pistachios and panko breadcrumbs, the lingcod is baked to perfection and served alongside a fresh and vibrant salad. The flesh remains delicate, moist and flakey, while the crumb adds a subtle salty crunch. We're not exaggerating when we say your friends and family will jostle over the leftovers.

Servings: 2 people

Prep Time: ~10 mins | Cook Time: ~30 mins

Ingredients

Fish:

• 2 small portions lingcod, thawed and skin removed
• ¼ cup shelled pistachios
• ¼ cup panko breadcrumbs
• 1 large egg
• 1 teaspoon Dijon mustard
• Salt & pepper

Spring Salad:

• 2 cups mixed salad greens
• 3 radishes, thinly sliced
• 1 small sweet potato, cut into 2cm cubes
• Spring peas, carefully sliced open
• Feta cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tbsp honey or maple syrup
• ½ tsp Dijon mustard
• Salt and pepper

Directions

1. Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
2. Cut your sweet potato into bite-sized chunks, then add to the baking sheet. Drizzle with a little olive oil, salt and pepper, then roast in the oven for approximately 30 minutes or until cooked through. 
3. While the sweet potato is roasting, place the pistachios, breadcrumbs, salt and pepper in a food processor. Pulse until large crumbs form. Place in a shallow bowl and set aside.
4. In another shallow bowl, whisk together the egg and Dijon mustard.
5. Using a sharp knife, gently remove the skin from both lingcod fillets (if you find this too challenging, feel free to leave the skin on). Pat dry, then season with salt and pepper. Dip each fillet into the egg mixture, then generously coat it with the pistachio mixture. Place on another prepared baking sheet and spray lightly with oil. 
6. Remove sweet potatoes when cooked and place the fillet in the oven. Bake for 8-10 minutes, until just flaky.
7. While the fish is in the oven, start to prepare your salad. Add your salad greens, thinly sliced radish, spring peas, crumbled feta cheese, and roasted sweet potato in a bowl. In a separate small bowl, whisk together the remaining ingredients for the dressing.
8. Remove the fish from the oven once cooked. Dress the salad and toss until evenly coated. Plate and enjoy!

Notes

• This recipe works well with most fillets of white fish! We normally opt for a slightly thicker fillet such as lingcod, pike, halibut, or sablefish. You could also choose to make it with your favourite salmon species!
• Get creative with your salad combinations! We love to use whatever is fresh and abundant, including starchy vegetables such as potato or pumpkin. 

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