Crispy Lemon Cod with Mashed Potatoes and Pistachio Pesto

This crispy lemon cod is a fresh and comforting dinner that comes together in under an hour. Golden, crunchy panko-coated fish is paired with creamy mashed potatoes and a vibrant pistachio pesto that adds richness and depth. The lemon brings brightness that cuts through the buttery fish and smooth mash, making the dish feel both hearty and light at the same time.

It’s an easy yet impressive meal for weeknights or when you want something a little special without spending too long in the kitchen. You can also switch things up by using a different pesto if you prefer, and lemon pepper works well as an alternative to lemon zest for a slightly different citrus kick.

Ingredients

Mashed potatoes

• 1 kg/2.2 lb potatoes
• 3 dl milk (3%)
• 75 g butter
• Salt and black pepper

Pistachio pesto

• ½ dl finely grated Parmesan
• 1 garlic clove
• 1 bunch basil
• 2 tbsp lightly toasted pistachios
• ½ dl olive oil

Fish

• 4 cod loin fillets (about 140 g each), thawed if frozen
• 1 lemon (zest + wedges for serving)
• 1½ dl panko breadcrumbs
• About ½ bunch dill (2 tbsp chopped)
• 1 egg
• 50 g butter
• 2 tbsp neutral rapeseed oil
• Salt and black pepper

Note: You can also use another type of pesto if preferred, instead of pistachio pesto. Lemon pepper can also be used as an alternative to lemon zest for a different flavor profile.

Equipment

• Cast Iron Skillet
• Large Pot
• Cast Iron Serving Pan

Instructions

1. Mashed potatoes:
   Peel and boil the potatoes in salted water until soft.
2. Pistachio pesto:
   Blend Parmesan, garlic, basil, pistachios, and olive oil until smooth or slightly chunky, depending on preference.
3. Mashed potatoes:
   Drain the potatoes. Heat milk and butter in a saucepan. Mash the potatoes using a potato masher or ricer, then whisk in the warm milk mixture until smooth. Season with salt and pepper.

4. Prepare the fish:
   Season the cod with salt. Mix lemon zest and dill with the panko on a plate.
   Lightly beat the egg in a separate bowl.
   Coat the cod in egg, then press into the panko mixture.

5. Cook the fish:
   Fry the cod until golden and crispy in butter and oil, about 3 minutes per side.

To serve

Serve the crispy cod with mashed potatoes, pesto, lemon wedges, and a fresh salad.