Pistachio Crusted Cod with Roasted Kale and Red Onions
- 4 cod fillets (about 6 oz. each)
- 1 bunch kale, ribs and stems removed, leaves roughly chopped
- 1 medium red onion, chopped
- 5 Tbsp. olive oil, divided
- Salt, to taste
- Black pepper, to taste
- ½ cup shelled pistachios
- ½ cup packed fresh parsley
- 1 garlic clove
- Lemon wedges
Directions1. Preheat oven to 450°F. Line a rimmed baking sheet with aluminum foil. Place fish, kale and red onion on baking sheet. Drizzle 2 Tbsp. olive oil over kale and red onion. Season fish and vegetables with salt and pepper to taste. Set aside. 1. In a food processor, pulse pistachios, parsley and garlic until coarsely chopped, 15 seconds. With machine running, add remaining 3 Tbsp. oil in a steady stream. Blend until mixture is chopped. 1. Top fish with pistachio mixture and squeeze fresh lemon juice over fish. Roast until fish is opaque throughout, 10 to 12 minutes.
Use other firm white fish in place of cod.
Calories 390, Total Fat 23g (Saturated 3g, Trans 0g), Cholesterol 80mg, Sodium 560mg, Total Carbohydrate 15g (Dietary Fiber 6g, Sugars 4g), Protein 33g, Vitamin A 240%, Vitamin C 250%, Calcium 20%, Iron 15% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 4 servingsMain Dish Summer Dairy Free Sodium Smart American 20 Minute Meal Fall Spring Mediterranean