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 them into a crumb.
TIP: If it’s easier, place the shelled pistachios between two sheets of baking paper and gently crush them using a saucepan.

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

In another small bowl, combine the mayo, remaining lemon zest and another third of the garlic. Season with salt and pepper and mix well. Set aside for later.

Pat the fish dry with kitchen paper. Lay the cod, onto a lined baking tray. Drizzle the fish with oil then top with the breadcrumb mixture.

Press it down with the back of a spoon to ensure it sticks to the top of the fillets.

When the oven is hot, roast on the middle shelf until the fish is cooked and the crumb is 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 peas amd remaining garlic. 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.