Name: Toaster-Oven Nut-Crusted Cod Fillets
Total time: 1 h
Ingredients: ¼ cup shelled pistachios , chopped fine; ¼ cup panko bread crumbs; 1 shallot , minced; 1 tablespoon vegetable oil; ½ teaspoon minced fresh thyme or ⅛ teaspoon dried; ¼ teaspoon table salt , divided; ⅛ teaspoon pepper , divided; 1 tablespoon minced fresh parsley; 1 tablespoon plain yogurt; 1 large egg yolk; ¼ teaspoon grated lemon zest , plus lemon wedges for serving; 2 (6- to 8-ounce) skinless cod fillets , 1 inch thick

Why This Recipe Works

Fish is a great protein to cook in your toaster oven: The gentle heat of the low oven combined with the close top heating element gives you focused heat without the risk of overcooking, delivering tender fish with a crunchy crust.For a playful topping, we chose a nut-based crust. Ground pistachios offered nice texture, appealing color, and a gentle sweetness that emphasized the subtly sweet cod. We added panko bread crumbs to the pistachios and pretoasted the mixture in the microwave along with herbs and minced shallot. To adhere this rich crust to the fillets, we brushed the fish with a mixture of yogurt, egg yolk, and lemon zest before pressing on the crumbs. Because the crust is so flavorful, we coated only the tops of the fillets. Cooking them on a wire rack ensured even cooking for a beautiful finish.

Before You Begin

Haddock and striped bass are good substitutes for the cod. Thin tail-end fillets can be folded to achieve proper thickness. Hazelnuts also work well in this recipe. The air-fry or convection setting helps to achieve a crisp crust on the fillets; if your toaster does not have these functions, use the standard bake function. This recipe can be easily doubled.

Instructions

Adjust toaster oven rack to middle position, select air-fry or convection setting, and heat oven to 300 degrees. Set small wire rack in small rimmed baking sheet and spray rack with vegetable oil spray.

Toss pistachios, panko, shallot, oil, thyme, ⅛ teaspoon salt, and pinch pepper in bowl until evenly combined. Microwave, stirring frequently, until panko is light golden brown, 2 to 4 minutes. Transfer to shallow dish and let cool slightly. Stir in parsley.

Whisk yogurt, egg yolk, and lemon zest together in bowl. Pat cod dry with paper towels and sprinkle with remaining ⅛ teaspoon salt and remaining pinch pepper. Brush tops of fillets evenly with yogurt mixture. Working with 1 fillet at a time, press coated side in nut mixture, pressing gently to adhere. Transfer cod, crumb side up, to prepared rack.

Cook until cod flakes apart when gently prodded with paring knife and registers 135 degrees, 25 to 30 minutes. Serve with lemon wedges.