Sicilian-Inspired Baked Murray Cod with Pistachio & Lemon Crust

While everyone seems to be in Italy right now, I’ve decided to bring a little piece of Sicily to my own kitchen — starting with this Sicilian-inspired baked Murray cod with pistachio and lemon crust. Murray cod is one of my favourite Australian fish to cook with — delicate, buttery, and perfect for pairing with fresh Mediterranean flavours.

This recipe is quick (on the table in under 20 minutes), impressive enough for a dinner party, and uses minimal ingredients — meaning every single one counts. It’s essential to choose the best quality produce you can find: real herbs from the market, spray-free lemons, and a very high-quality extra virgin olive oil (this is where you taste the difference). The pistachio crumb is fragrant with oregano, thyme, and parsley, and the fresh lemon zest lifts the whole dish into sunny, coastal-Sicily territory.

If you can’t get your hands on Murray cod, this crumb works beautifully with any delicate white fish — think snapper, barramundi, or even flathead. Serve it alongside a peppery rocket salad and buttery boiled potatoes, and you’ve got yourself an easy baked fish recipe that’s weeknight-friendly but feels like a holiday on a plate.

Lunch

Dinner

Quick Sticks

Serves 2-4

Prep Time 5 Mins

Cook Time 10-12 Mins

Method

1
Preheat the oven to 200 °C (fan-forced). Pat the skin side of the cod fillets dry with paper towel. Arrange skin-side down on a lined baking tray. Drizzle with 1 Tbsp olive oil and season all over with salt and pepper.
2
Make the crumb: Place pistachios in a food processor and pulse briefly until they resemble coarse breadcrumbs. Tip into a bowl.
3
Add the lemon zest, garlic, oregano, thyme, parsley, and remaining 2 Tbsp olive oil to the pistachios. Season generously with salt and pepper, then stir to combine.
4
Crust the fish: Spoon the pistachio mixture over the flesh side of each fillet, pressing gently to help it stick.
5
Bake for 10–12 minutes, or until the fish is just cooked through and the crust is golden.
6
Serve: Transfer the fish to a platter. Top with rocket leaves, drizzle with extra virgin olive oil, and finish with a squeeze of lemon juice. Serve immediately.