When I go out around Piccadilly Circus, I always stop by Wholefoods for a bit of window shopping. I usually don’t buy anything because a) It is ridiculously expensive b) I can usually make their stuff myself. But it is always a nice moment and a great source of inspiration. Plus, they sometimes free tastings, and I am always up for that! My favourite stand is the DIY Nut Butters.
I might have told you already that, when I was living in Boston, I used to go and bring my laundry to the laundromat with my roommate, and we would hang out in Wholefoods waiting for it to be done. We would usually eat a sneaky drop of nut butter at these machines. I can’t remember having ever seen the pistachio though. Anyway, this time I was hanging around Wholefoods and I could not resist buying a little container of pistachio butter for future use.
I initially had thought of it as a small present for my BF – as I usually make him peanut butter to spread on his toasts for breakfast. I thought it would make a nice change, especially since he is a huge fan of whole, salted pistachios. But actually, on its own it was not that great, so I had to think harder. I used my pistachio butter in 2 recipes in the end, the cod here, and a blueberry – pistachio cream pie (next on the blog, watch this space).
As every kind of nuts, pistachios are a very good source of fat, rich in mono-unsaturated fatty acids like oleic acid and an excellent source of antioxidants. Pistachios are also particularly high in vitamin B-6, almost nearly 30 %of the recommended daily intake for adults. Vitamin B-6 is involved in brain development and immune function. Along with almonds, pistachios are actually among the nuts containing the least calories.
This fish recipe is amazingly simple, and the pistachio crust just add that little something to it! It is really healthy too: baked white fish, colourful veggies and unsalted pistachios. Full of goodness!
Ingredients (2): 1 large cod fillet ( or 2 small ones) – 1/2 broccoli – a handful red cherry tomatoes – a handful yellow cherry tomatoes – a clove of garlic – 2 tbsp pistachio butter – olive oil, salt and pepper to taste – a handful chopped basil.
1. Preheat your oven to 200 C. Crush the garlic. Cut the cod fillet in 2, to have 2 portions. I find that half a fillet per person is enough usually.
2. Line a deep dish with baking paper. Lay your 2 portions of fish in the dish. Sprinkle with the crushed garlic, salt and pepper.
3. Pad each fillet with some absorbing paper to remove the moisture, so they are nice and dry. This makes it easier to spread the pistachio paste on top of them. Spread the equivalent of 1 tbsp pistachio butter on each fillet.
4. Cut your broccoli into small florets, and halve the cherry tomatoes. Dispose the veg in the dish, around the fish fillets. Add a dash of olive oil.
5. Bake for 15 – 20 minutes. Serve with basmati rice. Sprinkle with chopped basil at the last minute.