Candice Kumai’s Matcha Pistachio-Crusted Cod

Yield: 4 servings
Calories: 276
Theme: New
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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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