Cod loins with pistachio crust

Published: October 23, 2025 by Taste of France Contributors

Géraldine Leverd shares a very simple way to cook cod fillets, combining the delicacy of this white fish with a delicious, crispy pistachio crust. Read our interview with her here.

Cod loins with pistachio crust

½ cup 80 ml olive oil, plus more for greasing (optional)
4 cod loin fillets (20 oz to 28 oz, or 600 g to 800 g)
Salt
½ cup 75 g unsalted pistachios, crushed
½ cup 50 g breadcrumbs
½ cup 60 g grated Parmesan cheese
2 cloves garlic (minced)
Black pepper
4 sprigs fresh dill (chopped, for garnishing)
4 sprigs fresh flat-leaf parsley (chopped, for garnishing)
1 small lemon (sliced, for serving)

Preheat the oven to 390°F (200°C, Gas 6) on the convection setting. Line a baking sheet with parchment paper or grease a baking dish with a little oil.
Pat the cod loin fillets dry with paper towels and season on both sides with salt. Place the fillets in the prepared pan.
In a small bowl, combine the pistachios, breadcrumbs, Parmesan and garlic. Season with salt and pepper, then add the ½ cup (80 ml) oil and mix well.
Spoon the pistachio mixture over the fish (it doesn’t matter if it falls off).
Bake for 12 to 15 minutes, until the flesh is opaque and white and the crust is golden brown.
Garnish the fillets with chopped dill and parsley and serve with lemon slices. Use the crust that has fallen to the bottom of the pan as a topping for side dishes.

This recipe can be made with any type of white fish, or even salmon fillets. Serve with ratatouille and toasted bread or mashed potatoes.

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