Pistachio Parmesan-Crusted Cod With Parsnip Puree

Celebrate the healthy flavors of winter by baking your cod with a parmesan pistachio crust and layering it on top of a wonderfully warming parsnip apple puree. This meal is sure to impress your date, with being super easy to prepare! It's also light and easy on the belly - nothing kills romance quite like a heavy meal and a food coma!

Full list of ingredients below:

For the fish:

1. 1 lb wild caught black cod, cut into two even pieces
2. 1/3 cup shelled pistachios
3. 2 tbsp grated parmesan cheese
4. Juice of one lemon
5. 2 tbsp olive oil

For the puree:

1. 2 medium sized parsnips, roughly chopped
2. 1 small apple, peeled and roughly chopped
3. 1/2 white onion, diced
4. 1 gloves garlic, minced
5. 1 tbsp butter
6. 1 cup water
7. Salt and pepper

Put your pistachios in a plastic bag and beat with a meat pounder OR put in a food processor until roughly chopped. Having different sizes of chopped up pistachios is nice for the texture

In a small bowl, mix the pistachios, the parmesan cheese, the olive oil and the lemon juice. Set aside

In a medium sized pot, turn your burner on LOW and slowly sweat out your onions and garlic in the butter. I promise - this is a crucial step. It add so much flavor and honestly, two tablespoons of butter is nothing!

After 5-7 minutes, add in your apple and parsnips. Let cook for a few minutes before adding in the water Put the cover on the pot and keep the mixture on medium

Lay your cod on a baking sheet (grease the baking sheet before if necessary) and use your hands to place a small amount of the pistachio mixture over the top of each cod. Up to you how thick you want to make your layer!

Pop your fish in the oven.

Check on your parsnip mixture - after cooking for about ten to fifteen minutes, it should be soft and fall apart at the touch of a fork. Turn off the heat

Take out your immersion blender and blend the parsnips until smooth. If you don't have an immersion blender, you can use a regular blender and just transfer the mixture to it. Add salt and pepper to taste!

Spoon out the parsnip puree onto a plate.

Check on your fish after 10-15 minutes in the oven. It should be sizzling and opaque. 10 minutes is enough time for most cod fillets, unless yours is particularly thick

Lay an individual piece of cod on top of your parsnip puree. Be gentle!

Serve with more lemon, candlelight, and great white wine.

Tips for making this ahead (so you have time to shower/shave/primp before the date!): You can make the puree and the pistachio mixture hours or days in advance. Only 20 minutes before you're ready to serve, arrange the pistachio parmesan crust on the cod and bake the fish while you reheat the puree. Then plate and enjoy!