With a matcha powder base, this pistachio-crusted cod is to die for. The secret is using coconut oil spray instead of butter to help the coating stick to the fish. Try out this light, low-calorie dinner when you have some free time to experiement in the kitchen.
- 1 1/2 lbs fresh cod
- 3/4 cup raw pistachios
- 1 tbsp matcha powder
- 1/2 tsp sea salt
- coconut oil spray (unrefined)
- sea salt, to taste
1. Place all ingredients (except cod, coconut oil, and salt) into a food processor, pulse until it resembles a crust, not a powder. Transfer to a shallow dish.
2. Prep your fish and portion out four servings. Spray each fillet with coconut oil and cover the flesh side of the fish with the pistachio crust in a shallow dish. Dust with sea salt to finish.
3. Lightly coat a stainless steel sauté pan with coconut oil spray. Place over medium heat. Add in your fish and cook until firm to the touch, approximately eight to 10 minutes. Serve over a bed of freshly dressed greens and soba noodles and a delish clean broth-based soup.
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This recipe was recently featured in The Liver Reboot to Go from a Fatty Liver to a Skinny Liver.
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