---
title: Pistachio Cod with Mango-Jalapeno Salsa
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/pistachio-cod-with-mango-jalapeno-salsa-68d655c8681e58ed6e5b34ea
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: medium
allergens:
  - Milk
  - Tree Nuts
  - Fish
  - Wheat
tags:
  - High Protein
  - Fiber Powered
  - New
  - Sodium Smart
  - Protein Smart
rating: 4.5
rating_count: 294
source_chef: Avram Salzmann
review_highlights:
  - theme: Flavor
    text: "The pistachio crust and mango-jalapeno salsa earned praise, though some found the flavor combinations didn't mesh well together."
  - theme: Ease of prep
    text: "This is a time-intensive, complicated dish that requires careful timing and attention to multiple components."
nutrition:
  calories: 640
  protein: 33
  fat: 20
  saturated fat: 7
  carbohydrates: 76
  sugar: 18
  fiber: 11
  cholesterol: 85
  sodium: 390
  potassium: 1620
  calcium: 100
  iron: 4.5
image: "https://images.recipes.furrysalamander.com/Seafood%20Recipes/pistachio-cod-with-mango-jalape-o-salsa.avif"
---
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Peel and dice @purple sweet potato{4%unit} into ½-inch pieces. Finely chop @pistachios{1%ounce}. Trim and discard woody bottom ends from @asparagus{12%ounce}; chop into 1-inch pieces. Drain @corn{2%unit}. Halve, peel, and finely dice @shallot{2%unit} until you have about 2 TBSP (4 TBSP for 4 servings). Halve @jalapeno{2%unit} lengthwise, removing ribs and seeds for less heat; thinly slice lengthwise, then finely dice until you have about 2 TBSP (4 TBSP for 4). Halve @lime{2%unit}.

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 @butter{2%tbsp} and @sour cream{3%tbsp}. Mash until smooth and creamy, adding splashes of reserved sweet potato cooking liquid as needed. Keep covered off heat until ready to serve.

While sweet potatoes cook, in a #small bowl{}, combine pistachios, @panko breadcrumbs{½%cup}, a drizzle of @olive oil{1%tbsp}, @salt{1%tsp}, and @black pepper{1%tsp}.

Pat @Icelandic cod{20%ounce} dry with paper towels. Season all over with salt and pepper. Mound tops of cod with pistachio mixture, pressing to adhere. Lightly coat a #baking sheet{} with olive oil and add cod, coated sides up.

Bake on top rack until crust is browned and crispy and cod is cooked through, 8-10 minutes. TIP: If the crust isn't browning, broil for the last minute of cooking!

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.

While veggies cook, in a second #small bowl{}, combine diced shallot, diced jalapeno, @mango chutney{4%ounce}, and juice from lime. Season with salt and pepper.

Divide sweet potato mash between plates and spread evenly into a circle (about ¼ inch thick). Top with cod and asparagus and corn in separate sections. Top with mango-jalapeno salsa and serve.