Pistachio Crusted Alaskan Cod with White Wine Orange Butter Sauce
Suggested Pairing: Oaky California Chardonnay
For the Fish:
- 4 fresh cod fillets (about 6 ounces each)
- 1/2 teaspoon black pepper
- 1/3 cup shelled pistachios
- 1/4 cup seasoned Panko breadcrumb
- 2 Tablespoons grated parmesan
- 2 garlic cloves
- 1/4 cup plain Greek yogurt
- 2 teaspoons Dijon mustard
- 1 Tablespoon lemon zest chopped
- 1 Tablespoon olive oil
For the Sauce:
- 1 shallot minced
- 3 sprigs fresh thyme
- 4 bay leaves
- 1 ½ cups white wine
- zest of 1 orange chopped
- 2 large navel oranges juiced
- 1 ½ cups heavy cream
- ¼ cup white wine vinegar
- 2 Tablespoons butter
- Salt & Pepper to taste
Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. Place cod on the baking sheet. Sprinkle the fillets with 1/2 teaspoon salt and pepper.
In a food processor, pulse pistachios, panko, parmesan, garlic, and remaining salt, until a crumbly texture is reached.
In a small bowl, mix together the yogurt, mustard, and lemon zest. Using a pastry brush or mini spatula, spread the yogurt mixture evenly on top of each fillet. Gently press the pistachio mixture on top. Drizzle olive oil over the fillets.
Bake until fish is opaque throughout, approximately 12 to 14 minutes.
For the sauce:
In a medium saucepan add the shallot, thyme sprigs, bay leaf and wine. Reduce over medium heat until wine is almost all absorbed. Add orange zest and juice and reduce by half. Add heavy cream by ¼ -1/3 or until thickened and covers the back of a spoon. Remove from heat and finish with vinegar, butter, and S & P to taste. Serve sauce over fish with your favorite rice and vegetable.