wild alaska pacific cod loins with pistachio and lime crust and served with a fennel and broad been salad

Author of this recipe: Bret Lob

wild alaska pacific cod loins with pistachio and lime crust and served with broad been salad

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Ingredients

• wild alaska pacific cod loins with pistachio and lime crust, fennel, broad been salad

Steps

1. To prepare a wild alaska pacific cod loins with pistachio and lime crust, you'll need: 1 pound wild Alaskan Pacific cod, trimmed of all fat, 2 tbsp. kosher salt, 1/2 cup lime juice, 1/4 cup thyme, 1 tablespoon olive oil, salt and pepper to taste. Preheat the oven to 450 ?F (232 oC). Cut the cod into 1-inch (2.54-cm) thick slices. Place the cut side down on the foil-lined rimmed baking sheet. Drizzle the pan with oil and sprinkle with salt. Bake for 20 minutes or until the fish flakes easily when pierced with fork. Remove from oven and allow to rest for 5 minutes. Serve with the fennel and broad been salad.

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• wild alaska pacific cod loins with pistachio and lime crust and served with a fennel and broad been salad