Pistachio-Crusted Cod with Purple Sweet Potato Mash and Mango-Jalapeño Salsa

This vibrant dish is a feast for the eyes and the palate. Tender cod fillets are encrusted with a crunchy pistachio and panko coating, then baked to golden perfection. They’re served over a creamy, antioxidant-rich purple sweet potato mash, alongside a medley of charred asparagus and corn. A tangy-spicy mango-jalapeño salsa adds a fresh, zesty finish that ties everything together.

Perfect for a special dinner or when you want to impress guests, this recipe balances textures and flavors beautifully. The natural sweetness of the purple potatoes and the charred vegetables complement the nutty crust and the bright salsa. It’s a wholesome, satisfying meal that’s as nutritious as it is delicious.

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Ingredients

1 unit CornView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 ounce Mango ChutneyView ingredient guideLike ingredientDislike ingredient

2 unit Purple Sweet PotatoView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Peel and dice sweet potatoes into ½-inch pieces. Finely chop pistachios. Trim and discard woody ends from asparagus; chop into 1-inch pieces. Drain corn. Halve, peel and finely dice shallot until you have about 2 tablespoons (4 tablespoons for 4 servings). Halve jalapeño lengthwise, remove ribs and seeds for less heat; thinly slice lengthwise, then finely dice until you have about 2 tablespoons (4 tablespoons for 4). Halve lime.
2. 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. Reserve ½ cup sweet potato cooking liquid (1 cup for 4 servings), then drain. Return sweet potatoes to pot; add 1 tablespoon butter (2 tablespoons for 4) and sour cream. Mash until smooth and creamy, adding splashes of reserved cooking liquid as needed. Keep covered off heat until ready to serve.
3. While sweet potatoes cook, in a small bowl, combine pistachios, panko, a drizzle of olive oil, salt and pepper. Pat chicken dry with paper towels. Season all over with salt and pepper. Mound tops of chicken with pistachio mixture, pressing to adhere. Lightly coat a baking sheet with olive oil and add chicken, coated sides up. Bake on top rack until crust is browned and crispy and chicken is cooked through, 8-10 minutes. Tip: If the crust isn’t browning, broil for the last minute of cooking.
4. 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. Add corn in a single layer and cook, undisturbed, until corn begins to char, 2-3 minutes. 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.
5. While veggies cook, in a second small bowl, combine diced shallot, diced jalapeño, mango chutney and juice from lime. Season with salt and pepper.
6. Divide sweet potato mash between plates and spread evenly into a circle (about ¼ inch thick). Top with chicken and asparagus and corn in separate sections. Top with mango-jalapeño salsa and serve.

Recipe Tips

FAQ

Can I use regular sweet potatoes instead of purple?

Yes, regular sweet potatoes work well, but the purple variety adds a vibrant color and extra antioxidants.

Can I substitute the cod with another fish?

Absolutely. Any firm white fish like halibut or tilapia will work. Adjust cooking time as needed.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat gently to avoid drying out the fish.