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⏰ 50 min👥 4🟢 Easy
Spring Herb-Crusted Cod with Pea-Pistachio Purée & Lemon Farro
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A bright spring dinner: herb-crusted cod with creamy pea-pistachio purée and lemon farro — fast, flavorful, and ideal for post-workout recovery.
A bright spring dinner: herb-crusted cod with creamy pea-pistachio purée and lemon farro — fast, flavorful, and ideal for post-workout recovery.
⏱️
Prep
15 min
🔥
Cook
25 min
⏰
Total
40 min
👥
Servings
4
About This Recipe
Spring Herb-Crusted Cod with Green Pea–Pistachio Purée & Lemon Farro
Introduction
Bright, fast, and perfect for the spring training ramp-up: flaky cod gets a crunchy herb-and-pistachio crust, served alongside a creamy pea purée and zesty lemon farro. This plate balances lean protein, complex carbs and seasonal green vegetables — ideal for a post-run or midweek dinner that feels special but comes together in under 40 minutes.
🧾
Ingredients
11 items · 4 servings
4
0 / 11 checked
📊
Nutrition Facts
Per serving · 4 servings total
380
kcal
Calories
19% daily value
💪
Protein
36.0g
72% daily value
⚡
Carbs
36.0g
12% daily value
🫧
Fat
12.0g
18% daily value
🌿
Fiber
6.0g
24% daily value
👨🍳 Instructions
1
Preheat oven to 200°C (400°F).
2
Cook farro in stock 20–25 minutes; season with lemon and herbs.
3
Blitz blanched peas with pistachios and oil until smooth.
4
Press pistachio-herb mix onto seasoned cod and roast 10–12 minutes until flaky.
💡 Pro Tips
Toast the nuts for extra depth.
Check the cod at 8 minutes to avoid overcooking.
Make the pea purée and farro ahead to save time.
Keep the crust coarse for crunchy texture.
Check the cod at 8 minutes to avoid overcooking.
Make the pea purée and farro ahead to save time.
Keep the crust coarse for crunchy texture.
🔄 Substitutions
Use halibut or salmon instead of cod.
Replace pistachios with sunflower or pumpkin seeds for nut-free.
Swap farro for quinoa or brown rice.
Use cauliflower steaks or tofu for a vegan version.
Replace pistachios with sunflower or pumpkin seeds for nut-free.
Swap farro for quinoa or brown rice.
Use cauliflower steaks or tofu for a vegan version.
📦 Storage & Reheating
Refrigerate components separately for 3–4 days; fish best within 48 hours. Freeze farro up to 3 months. Reheat fish gently in a 160°C (325°F) oven for 6–8 minutes.
🍽️ Serving Suggestions
Serve with a lemony arugula salad, extra lemon wedges, and toasted seeds for garnish.
