The Whitney's pistachio crusted whitefish

The Whitney's pistachio crusted whitefish

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Get this recipe courtesy of The Whitney, Detroit's iconic Woodward Avenue mansion restaurant. You can celebrate its 27th anniversary with a special three course menu. Learn more at www.TheWhitney.com.

Ingredients:
4 pieces 8oz whitefish
1/2 cup unsalted shelled pistachios
1/3 cup fresh breadcrumbs
2 Tbs. grated Parmesan
1/2 tsp. coarse salt; more to taste
1/8 tsp. finely ground black pepper; more to taste
2 Tbs. olive oil
4 cod fillets, preferably loin pieces (4 to 6 oz. each)
2 Tbs. Dijon mustard  

Method:
Heat the oven to 425°F. Line a small baking sheet with foil and lightly grease the foil (spray is fine).
Chop the pistachios into medium-fine pieces. Combine the nuts, breadcrumbs, Parmesan, salt, and pepper in a shallow bowl. Drizzle with the olive oil and toss with a fork until the crumbs are evenly moistened.
If using fillets with tapered ends, loosely fold the ends under to create a fillet of even thickness. Spread the top of each fillet evenly with the mustard. Press the mustard-coated side of each fillet into the crumb mixture to generously coat the fish. Set the fillets, coating side up, on the prepared pan. Sprinkle the remaining crumb mixture over the fillets to form a thick coating.
Bake the fillets until the topping is crisp and browned and the fish is cooked through, 10 to 12 min., depending on thickness

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