Textures abound in this easy but impressive baked cod dish. The parmesan and pistachio crust adds an amazing amount of flavor and the parsnip puree is winter produce at it’s finest! Keep date night light and healthy to avoid an un-romantic food coma….
So I went a little crazy at the farmers market with the winter produce. I was perusing the vegetables, and came across parsnips. They pretty much look like oversized carrots, but I couldn’t really imagine what they tasted like, so I asked the fellow yuppie next to me what the flavors were of parsnips. His response? “Parsnips”. Well. Thank YOU very much. I must have looked kind of taken aback because he then offered up the advice “they are a little bitter, so cut them with a bit of sweetness”. Ahhh, something helpful! And this recipe began forming in my mind. I had been dreaming of encrusting some white fish in a pistachio crust for a while and pairing it with some winter vegetable puree, and today was the day! This dish is warming, flavorful, light, and the mixture of textures is just to die for. Want to come over for dinner, so I can make it again? Better yet - how about you make it for your sweetheart, for a cozy Valentine’s Day in? Getting a reservation on V-day is a pain, anyways!
It’s not time intensive, and really easy to assemble and prepare. However, as they are essentially two different recipes to cook, I’ve organized the recipe below into a step-by-step process that allows one to cook while you prepare the other, and even recommendations for how you get almost 80% of this done ahead of time. That’s why this is a great date night dinner - you can get much of this together earlier that day/the day before and then just bake the fish and plate when your date arrives. More time for primping, no? Nothing worse than being a host and straightening your hair in the kitchen (I’ve been known to do that - yeah, it’s gross). So first, start with your parsnip puree. Sweat down onions and garlic in a little butter, then add the parsnips and apples (see? I cut the bitterness, Mr. Parsnip Attitude man) and add water. Let simmer while you attend to the fish.
Crushing your pistachios into the crust mixture could be made a lot easier by using a food processor. However, that thing still intimidates me a bit and I was like “might as well take a meat pounder/ice cream scoop to it” and put my pistachios in a plastic bag and gave them a good beating. My poor dog thought the mailman was at the door for a solid 10 minutes. Then grate the parmesan, squeeze the lemon and pour your olive oil and your pistachio mixture is ready for the cod. Oh, how I love black cod! It’s like butter, and is super high in Omega-3’s like my other fav, salmon. It’s not cheap, however, so I do believe this recipe would go great with halibut, red snapper, or any other light white fish. Press the pistachio mixture across the top of your fish. A light layer will do!
While the fish is baking in the oven (about 10-15 minutes), pay attention to the parsnips again. They should be soft and fall apart at the touch of a fork. Take them off the heat, and take an immersion blender to the pot. If you don’t have an immersion blender, you can pour the entire mixture into a real blender. Blend until very smooth, and add lots of salt and pepper to taste. Then plate your puree, add the fish once cooked, garnish with lemons, and enjoy. And I promise you - you will enjoy. Maybe end the dinner with some chocolate - might I recommend some homemade dark chocolate bark or healthier thumbprint cookies? This dinner is light and fresh (even when combined with some of those dessert recommendations. It won’t make you want to slip into a food coma - probably the opposite of how you want to feel at the end of a romantic dinner.
- For the fish:
- 1 lb wild caught black cod, cut into two pieces
- ⅓ cup shelled pistachios
- 1 tbsp grated parmesan cheese
- Juice of one lemon
- 1 tbsp olive oil
- For the puree:
- 2 medium sized parsnips, roughly chopped
- 1 small apple, peeled and roughly chopped
- ½ white onion, diced
- 1 gloves garlic, minced
- 1 tbsp butter
- 1 cups water
- Salt and pepper
- In a medium sized pot, turn your burner on LOW and slowly sweat out your onions and garlic in the butter. I promise - this is a crucial step. It add so much flavor and honestly, two tablespoons of butter is nothing!
- After 5-7 minutes, add in your apple and parsnips. Let cook for a few minutes before adding in the water
- Put the cover on the pot and keep the mixture on medium
- Put your pistachios in a plastic bag and beat with a meat pounder OR put in a food processor until roughly chopped. Having different sizes of chopped up pistachios is nice for the texture
- In a small bowl, mix the pistachios, the parmesan cheese, the olive oil and the lemon juice
- Preheat your oven to 400 degrees F
- Lay your cod on a baking sheet (grease the baking sheet before if necessary) and use your hands to place a small amount of the pistachio mixture over the top of each cod. Up to you how thick you want to make your layer!
- Pop your fish in the oven
- Check on your parsnip mixture - after cooking for about ten to fifteen minutes, it should be soft and fall apart at the touch of a fork. Turn off the heat
- Take out your immersion blender and blend the parsnips until smooth. If you don't have an immersion blender, you can use a regular blender and just transfer the mixture to it. Add salt and pepper to taste!
- Check on your fish after 10-15 minutes in the oven. It should be sizzling and opaque. 10 minutes is enough time for most cod fillets, unless yours is particularly thick
- Spoon out the parsnip puree onto a plate, and lay the cod on top. Be gentle!
- Serve with more lemon
- Sit down with your friends and family and enjoy!
Other white fish that would work really well with this dish are halibut and red snapper
The parsnip puree would also be an awesome non-mashed potato substitute at any holiday gathering!
Thanks for stopping by! 
