Pistachio-Crusted Cod

The other day I had bought some beautiful cod that I had planned to prepare for a light dinner. I knew that I wanted to use nuts in the crust and was very happy to find this recipe where the cod is topped with a pistachio pesto.

I served it with Couscous and cucumber salad. Very Tasty!
Serves 4.

Ingredients:

* 4 cod fillets (about 6 ounces each) or other firm white fish
* Coarse salt and ground pepper
* 1/2 cup shelled, unsalted pistachios
* 1/2 cup packed fresh parsley
* 1 garlic clove
* 3 tablespoons olive oil
* Lemon wedges, for serving


Directions:

Preheat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil. Place fish on sheet; season with salt and pepper, and set aside.
In a food processor, pulse pistachios, parsley, and garlic until coarsely chopped, 15 seconds. With machine running, add oil in a steady stream; blend until mixture is finely chopped. Season with salt and pepper.
Top fish with pistachio mixture. Roast until fish is opaque throughout, 12 to 14 minutes. Serve with lemon wedges.

Adapted from marthastewart.com