Baked Black Cod with Crushed Pistachios


For the Black Cod:

  • 6 SeaBear uncooked Black Cod portions
  • 2/3 cup of raw pistachios
  • 1/2 cup of white Panko crumbs
  • 1 Tablespoon of Pesto
  • Salt
  • Pepper

For the Herb Beurre Blanc Sauce:

  • 1 cup white wine (Chardonnay or similar)
  • Tablespoons of chopped shallots
  • 1 tea spoon of Pesto
  • 1/2 cup of heavy cream
  • 4 oz of butter
  • Juice of 1/2 lemon
  • 1/2 teaspoon of Herbs of Provence
  • 4 to 6 Basil leaves
  • A couple of small branches of Parsley and of Cilantro and black pepper to taste


Have Beurre Blanc reduction ready before baking the Cod.

  1. In a 2 qt sauce pot, cook to reduce wine, shallots, herbs of Provence and black pepper until most of the liquid has evaporated. What is left has the consistency of a syrup.
  2. Add cream, cook to reduce volume by half. Turn heat off.
  3. At that point, wait for Cod to be out of the oven and resting then, transfer reduction into a blender.
  4. Add Pesto and fresh herbs. With lid closed, turn blender at high speed. Add butter a little at the time through the center feeding hole of the lid. Beurre Blanc should be smooth and shiny. Taste and correct seasoning.

Directions for Black Cod:

  1. Add pistachios, Panko and pesto to a bowl and mix well. Season Black Cod fillets with salt and pepper, and rub the top and sides in flour to give it a fine white coat. Pack pistachio mixture on top of each portion. Place portions on an oiled baking pan.
  2. Bake in a pre-heated oven at 350° F. Bake for 10 to 12 minutes or until fish is done (keep it slightly under cooked and let it rest for a couple of minutes: fish will gently continue cooking on its own, it will retain its juice and be moist).

Presentation: Pour Herb Beurre Blanc in the bottom of plate, place one portion of Black Cod in the center and serve immediately.

Serves 6.

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