Description
A flaky white fish topped with toasted pistachio crust, served over a thick and creamy parsnip mash.
Ingredients
2 white fish fillets (Cod, Snapper, or Halibut)
1/2 cup raw pistachios, finely chopped
1 tbsp avocado oil
1 tsp lemon zest
3 large parsnips, peeled and chopped
1/4 cup coconut milk
1 tbsp extra virgin olive oil
A pinch of nutmeg
Salt and black pepper
Instructions
1. Boil the Parsnips: Put the parsnip chunks in a pot of salted water and boil for about 15 minutes until they are soft.
2. Mix the Topping: While the pot boils, stir together the chopped pistachios, lemon zest, salt, pepper, and avocado oil. You want a crumbly texture that holds together when pressed.
3. Prepare the Fish: Heat your oven to 400°F (200°C ). Pat the fish dry with a towel so the topping sticks better. Press the pistachio mixture firmly onto the top of each fillet.
4. Bake: Place the fillets on a parchment-lined tray. This crusted fish takes about 12-15 minutes in the oven, depending on thickness. It’s done when the fish flakes easily and turns opaque.
5. Make the Mash: Drain the parsnips. Add the coconut milk, olive oil, and nutmeg, then mash them until they are as smooth as you like them.
6. Serve: Put a scoop of the mash on the plate and place the fish right on top. Enjoy!