Pistachio Encrusted Cod With Thai Coconut Sauce
Servings: 2 people
This delicious dish was created for Kevin's Natural Foods recipe contest. The sauce is rich and delicious! If you'd like less carbs, reduce the amount of sauce used here.
Ingredients
- 2 large eggs, beaten
- ¾ cup pistachios, chopped
- 1 pound cod loin
- 2 small zucchini, noodles, room temperature
- 7 ounces Kevin's Thai Coconut Sauce
- ¼ cup water
- 3 tablespoons parsley, chopped
- 1 teaspoon salt
- 1 teaspoon white pepper
Instructions
- Preheat oven to 350 degrees convection or 375 conventional.
- Chop pistachios or coarse grind in food processer.
- Beat two eggs with salt and pepper.
- Dip cod loins in egg mixture.
- Coat cod loins in the pistachio, pressing into fish to coat.
- Place fish in oven and cook until internal temperature reaches 145 degrees, about 30 minutes depending on thickness.
- While the fish is cooking, make zucchini into noodles with a spiralizer (preferred) or thinly shaved with a vegetable peeler.
- This recipe calls for raw zucchini noodles, but you can saute in butter for two to three minutes if you prefer warm/cooked zoodles.
- Place a pile of zucchini on each plate.
- Place pouch of sauce in a pan over medium heat.
- Add half a cup of water, two tablespoons parsley, salt and pepper.
- Stir until combined and let simmer for 5 minutes.
- Cover zoodles with approximately 1/4 cup of sauce.
- Place cooked fish over zoodles.
- Add approximately 1/4 cup additional sauce over fish.
- Garnish with remaining parsley and whole pistachios if desired.
Nutrition
Calories: 385kcalCarbohydrates: 16gProtein: 30gFat: 23gFiber: 3g