We’re deep in the heart of winter, when the snow piles high on window panes and conventional wisdom says you should dig into roasts, stews, and pot pies. But if you’re craving a break from the meat-based monotony, consider casting your line for this pistachio-crusted cod, served by Eric Sell at his recent Beard House dinner. The baked fillets are topped with a crunchy, herb-laced coating of pistachio butter and a sprinkling of crispy fried fennel, and then served alongside a creamy cannellini bean purée. Decadent? For sure. But unlike more traditional wintry fare, this dish won’t send you straight into hibernation. Get the recipe.
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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.
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