Pan Roasted Black Cod with Lemon Pistachio Picada

Posted by : Brittney Dieter   /  

Prep time: 10 min.

Total time: 30 min.

Serves: 2



Lemon Sauce

      • 1 small shallot, minced 
      • 1 Tbsp Champagne vinegar 
      • 1 Tbsp lemon rind
      • 1/2 cup olive oil 
      • Salt, to taste
    Pistachio Picada 
      • 1/4 cup shelled pistachios 
      • 1/2 tsp minced garlic 
      • 1 Tbsp extra virgin olive oil 
      • 1/2 tsp salt 
      • 1/8 cup chopped parsley 
    Black Cod 



    Lemon Sauce
    Combine shallots and vinegar in a small glass bowl; marinate for 15 minutes. In a blender combine shallots/vinegar mix, lemon rind and olive oil. Blend until smooth. Add salt to taste.

    Pistachio Picada
    Toss pistachios, garlic, extra-virgin olive oil and salt together in a bowl. Spread on a baking sheet, lightly toast in 350°F oven, about 5 to 8 minutes. Chop the pistachio mix with the parsley to a coarse salsa consistency.

    Black Cod
    Season each piece of fish with salt and pepper. Heat a non-stick pan over medium-high heat. Add 1 tablespoon olive oil, then black cod to pan. Cook cod about 3 to 4 minutes per side, or just until opaque throughout.

    To serve, place each fish portion on a plate, sauce lightly with lemon sauce, top with Pistachio Picada, and enjoy!!

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