Pistachio Crusted Fish
with pureed zucchini and leek soup

Name: Pistachio Crusted Fish
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3 cloves Garlic, minced; 1 Onions, chopped; 4 Leeks, chopped; 1 1/2 lbs Zucchini, chopped; 1 Tbsp Oil, olive; 1/2 tsp Thyme, dried; 1/2 cup White wine; 3 1/2 cups Broth, vegetable; 2 Tbsp Lemon juice; 4 Tbsp Leftover basil pesto; 1 clove Garlic, minced; 1 Tbsp Parsley, chopped; 1/2 cup Pistachios, chopped or crushed; 2 Tbsp Grassfed butter; 1/4 tsp Salt; 1/4 tsp Black pepper; 1 lb Cod (sub any other flaky white fish); 1/2 Lemons

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

Crispy pistachio crusted fish pairs beautifully with a smooth green soup that's flavored with your leftover pesto. This meal will definitely taste like something ordered off of a fancy restaurant menu.
Smarts: Double the fish, bake them all off, and then freeze half for a quick, easy future dinner.

Ingredients

Metric

Servings:

Pureed Leek and Zucchini Soup with Leftover Pesto:

Garlic - 3 cloves , minced
Onions - 1 , chopped
Leeks - 4 , chopped
Zucchini - 1 1/2 lbs , chopped
Oil, olive - 1 Tbsp
Thyme, dried - 1/2 tsp
White wine - 1/2 cup
Broth, vegetable - 3 1/2 cups
Lemon juice - 2 Tbsp
Leftover basil pesto - 4 Tbsp

Pistachio Crusted Fish:

Garlic - 1 clove , minced
Parsley - 1 Tbsp , chopped
Pistachios - 1/2 cup , chopped or crushed
Grassfed butter - 2 Tbsp
Salt - 1/4 tsp
Black pepper - 1/4 tsp
Cod (sub any other flaky white fish) - 1 lb
Lemons - 1/2

Prep

Garlic (for soup and fish) / Onions / Leeks / Parsley - Prep as directed. (Can be done up to 4 days ahead)
Zucchini - Prep as directed.
Make pistachio crust for fish - Chop or crush pistachios (you can place them in a Ziploc bag and crush with a meat tenderizer or rolling pin) or pulse in a food processor. Place garlic (just the portion for the fish) and butter into a microwave-safe bowl. Microwave for ~30 seconds, until butter is melted. If you don’t have a microwave, just melt butter with garlic in a small saucepan. Add pistachios, parsley, salt, and pepper to melted butter and mix through. (Can be done up to 3 days ahead)
Fish - Line a sheet pan with some foil. Rinse fish and pat dry. Brush foil and fish with some olive oil. Lightly salt and pepper fish and pat on pistachio crust.

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Make

Heat oven to 425F / 218C. Bake fish for 12 to 16 minutes, depending on thickness of fish (our fish was 1” / 2.5cm and we cooked it for 16 minutes). Crust should be golden when done and fish should flake easily.
While oven is heating, heat a Dutch oven over medium-high heat. Add olive oil and then garlic, onions, leeks, and thyme to heated oil with a sprinkle of salt. Saute for ~2 minutes.
Add white wine and saute for another minute.
Fold in zucchini and cover with broth. Bring to a boil and then simmer uncovered for 6 to 8 minutes, until zucchini can be easily pierced with a knife.
Use an immersion blender to blend soup until smooth (or puree in batches in a blender). If you think the soup is too thick, you can add more broth or water. Finish with lemon juice and season to taste with salt and pepper.
Divide soup into bowls and serve with a dollop of leftover pesto.
Slice lemons into wedges and serve alongside fish. Enjoy with soup!

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