Pistachio Crusted Cod w/ Roasted Kale and Red Onions

by Festival Foods
Pistachio Crusted Cod w/ Roasted Kale and Red Onions


·4 cod fillets (about 6 oz. each), or other firm white fish
·1 bunch kale, ribs and stems removed, leaves roughly chopped
·1 red onion, chopped
·Coarse salt and ground pepper
·5 tablespoons olive oil, divided
·½ cup shelled pistachios
·½ cup packed fresh parsley
·1 garlic clove
·1 lemon, cut into wedges


Preheat oven to 450°F. Line a rimmed baking sheet with aluminum foil. Place fish, kale and red onion on baking sheet. Drizzle 2 tablespoons olive oil over kale and red onion. Season fish and vegetables with salt and pepper to taste. Then, set aside. In a food processor, pulse pistachios, parsley, and garlic until coarsely chopped, about 15 seconds. While pulsing, slowly add in remaining olive oil. Blend until mixture is chopped. Top fish with pistachio mixture and squeeze fresh lemon juice over the fish. Roast for about 10-12 minutes, or until fish is opaque throughout. Garnish with lemon wedges, then serve with and enjoy!

The seasonal offerings in every Lovebrook veg bag are delightful. I can taste the happiness in every vegetable, having been sown and grown in a completely natural and wholesome way.

— Charlie

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