el·e·ments
2 cod loins, thawed
½ cup unshelled unsalted pistachios
½ cup unsalted pepitas [pumpkin seeds]
1 tablespoon coconut aminos
½ cup tahini
1 lemon, juiced
1 garlic clove, minced
1 egg
sea salt + pepper
IN·CAN·TA·TION
preheat oven, 350.
whisk egg in bowl + 1 tbsp of water.
add pistachios + pepitas + garlic to blender, pulse until finely chopped.
place blended mixture in large bowl, set aside.
season cod with salt + pepper.
dip cod into the egg wash then apply coat well with pistachios pepitas garlic mix.
transfer cod to sheet pan.
bake, 20 mins.
whisk tahini + lemon juice + coconut aminos + water together.
set aside.
plate crusted cod + drizzle with tahini lemon dressing.
garnish:
additional pepitas + pistachios
optional pairing:
zucchini noodles
arugula salad
