Pistachio-Crusted Alaska Cod

1 Star2 Stars3 Stars4 Stars5 Stars (24 votes, average: 3.46 out of 5)

35 minutes

4 Servings

Pistachio-Crusted Alaska Cod

Categories > Dairy Free, Dinner, Entrees, Gluten Free, Grain Free, High Protein, Paleo, Sugar Free

Created in partnership with Alaska Seafood.

This simple fish-and-veggies sheet pan meal checks all the boxes for an easy weeknight dinner. It’s a delicious crowd-pleaser that even Paleo or Keto dieters and gluten-free eaters can dig into, involves easy prep and clean up, and is super nutritious.

First, you’re getting plenty of antioxidant-rich vegetables like broccolini and garlic. But the star of the dish? Alaska cod with a pistachio crust.

Fish is high in protein, omega-3s, and many vitamins and minerals, and eating seafood is associated with improved heart health and brainpower.

The key to maximizing all of those amazing health benefits is to make sure you’re buying wild-caught fish, both at the seafood counter and when you’re eating out. And here’s a cool hack: All you have to do is “ask for Alaska.” One of the easiest ways to make sure fish is wild is to ask for seafood from Alaska or look for Alaska on the packaging or menu, since Alaska seafood is always wild-caught.

Bonus: Seafood from Alaska is not only a healthier choice, it’s also a more sustainable one, since Alaska is the only state with sustainable fishing practices written into its constitution.

1 Star2 Stars3 Stars4 Stars5 Stars (24 votes, average: 3.46 out of 5)

35 minutes

4 Servings


16-24 ounces Alaska Cod (about 4 2-6 ounce filets)

2 tablespoons fresh chopped parsley

2 tablespoons fresh lemon juice

3/4 cup finely chopped pistachios

2 teaspoons + 1 teaspoon fresh grated parmesan, divided

1/4 cup coconut flour

Sea Salt

Ground Pepper

4 tablespoons + 1 tablespoon extra virgin olive oil, divided

2 heads garlic

2 bunches broccolini



  1. Preheat oven to 400 degrees.
  2. Pat fish dry with a paper towel and let rest.
  3. In a small bowl combine the parsley, lemon juice, pistachios, 2 teaspoons parmesan, coconut flour, ½ teaspoon salt, and ½ teaspoon pepper.
  4. To the bowl, add 4 tablespoons olive oil and mix until well combined.
  5. With a sharp knife, cut straight across the top of the garlic, exposing the inner cloves.
  6. On a parchment lined sheet pan, lay the filet and arrange the broccolini and garlic around it, making sure not to overcrowd the pan.
  7. Take the pistachio mixture and pile atop the fish generously, patting down to set.
  8. Just over the broccolini and garlic, drizzle the remaining tablespoon of olive oil, teaspoon grated parmesan, and season generously with salt and pepper.
  9. Bake for about 20-25 minutes, or until the thickest part of the filet has reached 145 degrees.


Making a fish dinner sounds like too much work for a busy weeknight, but this sheet pan approach makes it fast and easy. The pistachio crust is crazy delicious and makes it seem like a gourmet meal. Also, it’s  easy to adjust based on what’s in your fridge. We chose Alaska cod for this recipe for its mild, slightly sweet flavor that both seafood lovers and novices (including kids) will enjoy, but you can make it with any Alaska whitefish variety, like halibut, sablefish (black cod), sole, or Alaska pollock. The same thing goes for the veggies. If broccolini isn’t available, try asparagus or regular broccoli.

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