Pistachio Cod with Mango-Jalapeño Salsa

🥘 Ingredients

• Icelandic cod
  2 fillets
• asparagus
  2 bunch
• black pepper
  ½ tsp
• butter
  1 tbsp
• corn
  2 ears
• jalapeño (diced)
  2 unit
• lime (juiced)
  2 unit
• mango chutney
  3 tbsp
• olive oil
  3 tbsp
• panko breadcrumbs
  ½ cup
• pistachios
  ½ cup, ½ cup
• purple sweet potato
  2 unit
• salt
  2 tsp
• shallot (diced)
  2 unit
• sour cream
  2 tbsp

🍳 Cookware

• medium pot
• small bowl
• large pan
• small bowl
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425°F ⏱️ 5 minutes . Wash and dry purple sweet potato , asparagus , pistachios , jalapeño , lime , shallot , and corn .

   purple sweet potato: 1 unit, asparagus: 1 bunch, pistachios: ½ cup, jalapeño: 1 unit, lime: 1 unit, shallot: 1 unit, corn: 2 ears
2. 

   2

   Place purple sweet potato in a medium pot with enough water and a generous pinch of salt to cover. Bring to a boil and cook until tender ⏱️ 15 minutes . Drain well and mash until smooth.

   purple sweet potato: 1 unit, salt: 1 tsp
3. 

   3

   While sweet potatoes cook, in a small bowl , combine pistachios , panko breadcrumbs , a drizzle of olive oil , salt , and black pepper . Toss to coat and set aside.

   pistachios: ½ cup, panko breadcrumbs: ½ cup, olive oil: 3 tbsp, salt: 1 tsp, black pepper: ½ tsp
4. 

   4

   Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add asparagus and cook until beginning to soften ⏱️ 3 minutes . Remove and set aside.

   asparagus: 1 bunch
5. 

   5

   While veggies cook, in a second small bowl , combine shallot , jalapeño , mango chutney , and lime . Season with salt and pepper.

   shallot: 1 unit (diced), jalapeño: 1 unit (diced), mango chutney: 3 tbsp, lime: 1 unit (juiced)
6. 

   6

   Pat Icelandic cod dry with paper towels and press the pistachio-panko mixture onto both sides. Heat butter and remaining olive oil in the large pan over medium-high heat. Add cod and corn, and cook until golden and cooked through ⏱️ 6 minutes . Divide sweet potato mash between plates and spread evenly into a circle. Top with cod, asparagus, and corn in separate sections. Top with mango-jalapeño salsa and serve with sour cream .

   Icelandic cod: 2 fillets, butter: 1 tbsp, sour cream: 2 tbsp