Lemon-Pistachio Crusted Cod

Meanwhile, zest and halve the lemon. Peel and grate the garlic (or use a garlic press). 

Trim the green beans, then cut into thirds. Remove the pistachios from their shells, then finely chop.

In a small bowl, combine the breadcrumbs, chopped pistachios, a pinch of lemon zest, olive oil for the crumb (see pantry for amount) and half the garlic. Season with salt and pepper and mix well. 

Pat the fish dry with kitchen paper. Lay the cod, onto a lined baking tray. Spread the mayonnaise over the top and sides of the fish and top with the breadcrumb mixture. Press it down with a spoon.

When the oven is hot, roast on the middle shelf until the fish is cooked and golden, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.

Once the pan is hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Stir in the garlic and peas. Turn the heat down to medium, then add a splash of water and immediately cover with a lid or some foil.

Cook until the beans are tender, 4-5 mins. Remove the pan from the heat and add in a good squeeze of lemon.