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.