1. Using a food processor chop the pistachios into small pieces

2. In a bowl combine well parmesan, pistachios, breadcrumbs and black pepper

3. Smear the mustard over one side of the cod

4. Dip the mustard side into the pistachio breadcrumb mix and transfer cod to a greased sheet pan, crust side up

5. Bake on a creased baking sheet, breadcrumb side up at 425F for 10min

Tip: Let the fish rest at room temperature for 5min while you make a fresh salad to compliment the fish with tomato, basil, jalapeno and lots of lemon juice.