Pistachio Cod with Mango-Jalapeno Salsa

🥘 Ingredients

• Icelandic cod
  20 oz
• asparagus
  12 oz
• black pepper
  1 tsp
• butter
  2 tbsp
• corn
  2 unit
• jalapeno
  2 unit
• lime
  2 unit
• mango chutney
  4 oz
• olive oil
  1 tbsp
• panko breadcrumbs
  ½ cup
• pistachios
  1 oz
• purple sweet potato
  4 unit
• salt
  1 tsp
• shallot
  2 unit
• sour cream
  3 tbsp

🍳 Cookware

• medium pot
• small bowl
• baking sheet
• large pan
• small bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
2. 

   2

   Peel and dice purple sweet potato into ½-inch pieces. Finely chop pistachios . Trim and discard woody bottom ends from asparagus ; chop into 1-inch pieces. Drain corn . Halve, peel, and finely dice shallot until you have about 2 TBSP (4 TBSP for 4 servings). Halve jalapeno lengthwise, removing ribs and seeds for less heat; thinly slice lengthwise, then finely dice until you have about 2 TBSP (4 TBSP for 4). Halve lime .

   purple sweet potato: 4 unit, pistachios: 1 oz, asparagus: 12 oz, corn: 2 unit, shallot: 2 unit, jalapeno: 2 unit, lime: 2 unit
3. 

   3

   Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.
4. 

   4

   Reserve ½ cup sweet potato cooking liquid (1 cup for 4 servings), then drain. Return sweet potatoes to pot; add butter and sour cream . Mash until smooth and creamy, adding splashes of reserved sweet potato cooking liquid as needed. Keep covered off heat until ready to serve.

   butter: 2 tbsp, sour cream: 3 tbsp
5. 

   5

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

   panko breadcrumbs: ½ cup, olive oil: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp
6. 

   6

   Pat Icelandic cod dry with paper towels. Season all over with salt and pepper. Mound tops of cod with pistachio mixture, pressing to adhere. Lightly coat a baking sheet with olive oil and add cod, coated sides up.

   Icelandic cod: 20 oz
7. 7

   Bake on top rack until crust is browned and crispy and cod is cooked through, 8-10 minutes. TIP: If the crust isn't browning, broil for the last minute of cooking!
8. 8

   Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add asparagus and cook until beginning to soften, 2-3 minutes.
9. 9

   Add corn in a single layer and cook, undisturbed, until corn begins to char, 2-3 minutes.
10. 10

    Continue to cook, stirring occasionally, until asparagus is tender and corn is charred, 2-3 minutes more. TIP: If corn begins to pop, cover pan.
11. 11

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

    mango chutney: 4 oz
12. 12

    Divide sweet potato mash between plates and spread evenly into a circle (about ¼ inch thick). Top with cod and asparagus and corn in separate sections. Top with mango-jalapeno salsa and serve.