Bart's Recipes
Preheat the oven to 180 degrees Celsius. Mix the finely chopped unsalted pistachios in a bowl with the zest of the organic lemon, olive oil, and some pepper and salt. Stir well until you have a lightly sticky mixture.
Place the cod fillet in a baking dish or on a baking sheet lined with parchment paper. Spread the pistachio mixture over the top of the fish and press it firmly into place. Slide the whole thing into the oven and bake the cod for twelve to fifteen minutes until completely cooked through.
Meanwhile, rinse the bunch of green asparagus and remove the tough ends. Bring a pan with a little water to a boil. Place the asparagus in a steamer basket above the boiling water and steam for four to six minutes until tender-crisp.
Arrange the steamed green asparagus side by side on a plate. Carefully transfer the cooked cod fillet onto the vegetables, keeping the pistachio crust intact. Finally, sprinkle the pine nuts over the fish and asparagus.
