Pistachio-Crusted Cod with Crispy Fennel Recipe | James Beard Foundation

Name: Pistachio-Crusted Cod with Crispy Fennel Recipe | James Beard Foundation
Ingredients: 1 stick (8 tablespoons) unsalted room temperature butter; 1/2 cup chopped unsalted toasted pistachios; 1 tablespoon chopped parsley; 1 tablespoon chopped rosemary; 1 tablespoon chopped thyme; 1 teaspoon kosher salt; Zest of half a lemon; One 15.5 ounce can cannellini beans; 1/2 cup chicken stock, plus extra for puréeing; Salt to taste; 1 small bulb fennel; 2 tablespoons extra virgin olive oil; 5 lemons, juiced; 1/2-pint deli container or an appropriately sized container with a tight-fitting lid; 1 tablespoon olive oil; Salt and pepper to taste; Four 6-ounce cod fillets

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Cod is a delicate fish. So the less you can handle it during the cooking process, the better.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at archive.jamesbeard.org.

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Ingredients

1 stick (8 tablespoons) unsalted room temperature butter
1/2 cup chopped unsalted toasted pistachios
1 tablespoon chopped parsley
1 tablespoon chopped rosemary
1 tablespoon chopped thyme
1 teaspoon kosher salt
Zest of half a lemon
One 15.5 ounce can cannellini beans
1/2 cup chicken stock, plus extra for puréeing
Salt to taste
1 small bulb fennel
2 tablespoons extra virgin olive oil
5 lemons, juiced
1/2-pint deli container or an appropriately sized container with a tight-fitting lid
1 tablespoon olive oil
Salt and pepper to taste
Four 6-ounce cod fillets