Pistachio-Crusted Cod with Vegetable Cauliflower Rice





Pistachio-Crusted Cod Ingredients:

  • wild caught cod

  • 1/2 cup raw unshelled pistachios

  • 2 Tbsp olive oil

  • juice of 1/2 lemon

  • 1 large garlic clove

  • 2 Tbsp fresh parsley (or more to taste)

  • 1 Tbsp dijon mustard

  • 1 teaspoon nutritional yeast

  • sea salt

  • black pepper

Directions:

  1. Preheat oven to 400°F.

  2. Combine pistachios, olive oil, lemon, garlic, parsley, dijon, nutritional yeast, sea salt, and pepper in a food processor.

  3. Place cod on baking dish or lined baking sheet.

  4. Spread a generous layer of pistachio crust on top of the fish.

  5. Bake until fish is flaky and crust is nicely browned (about 15-20 minutes).


Vegetable Cauliflower Rice Ingredients:

  • 1-2 Tbsp olive oil

  • 1 bag fresh or frozen cauliflower rice

  • 1 cup of vegetables of choice (ex. spinach, zucchini, carrots, cabbage, etc.)

  • 1/2 teaspoon garlic powder

  • 1-2 Tbsp nutritional yeast

  • fresh parsley, chopped

  • sea salt and pepper to taste

Directions:

  1. Heat a pan on medium heat with oil.

  2. Add the cauliflower, vegetables, garlic powder, nutritional yeast, sea salt, and pepper.

  3. Continue to sauté, stirring occasionally, until soft about 5-10 minutes.

  4. Mix in fresh parsley, then serve immediately.