Pistachio-Crusted Cod with Roasted Asparagus and Lemon Dill Sauce

1. Prep and Roast the Asparagus

1. Preheat your oven to 200°C (180°C fan).
2. Arrange the trimmed asparagus spears across a large baking tray lined with baking paper.
3. Drizzle with 1 tablespoon of olive oil, season with a pinch of salt and black pepper, and toss to coat evenly.
4. Spread into a single layer and roast for 5 minutes while you prepare the fish.

2. Crust and Bake the Cod

1. Pat the cod fillets dry with paper towels and season all sides lightly with salt and pepper.
2. Brush the top surface of each fillet generously with Dijon mustard.
3. In a shallow bowl, mix the finely chopped pistachios with the lemon zest. Press the mustard-coated side of each fillet firmly into the nuts to form a solid, vibrant green crust.
4. Remove the tray from the oven, push the asparagus to one side, and place the cod fillets on the other side.
5. Drizzle the crusts with the remaining tablespoon of olive oil and return the tray to the oven to bake for 12 to 14 minutes, until the cod flakes easily with a fork and the crust is lightly golden.

3. Make the Lemon Dill Sauce

1. While the fish bakes, combine the crème fraîche, 1 to 2 tablespoons of freshly squeezed lemon juice, and chopped fresh dill in a small saucepan over low heat.
2. Warm gently for 2 to 3 minutes without letting it boil, stirring constantly until smooth and silky.
3. Season to taste with salt and pepper, then remove from heat.

4. Assemble and Serve

1. Divide the roasted asparagus between warm serving plates.
2. Rest a pistachio-crusted cod fillet on top of each asparagus bed.
3. Spoon the warm lemon dill sauce generously around the base and serve immediately with fresh lemon wedges on the side.