There’s something intrinsically fun about cooking with pistachios. Besides having an addictive flavor, nuts are a great source of protein and unsaturated fats. They are thought to help build and protect the nervous system, and may even help repair existing damage. As a commonsense precaution, try to avoid any red-dyed nuts. Be sure to clean leeks thoroughly by slicing them in half lengthwise and allowing the water to sluice between the layers. Don’t expect asparagus to remain crisp in an infused one-pot meal; instead, savor the buttery softness of melt-in-your mouth stalks.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Step 3
Scatter the leek and sweet potato across the base of the pot. Place the fish on top. Drizzle the olive oil over the fish.
Step 4
In a small bowl, combine the pistachios, parsley, marjoram, and lavender. Spread the mixture over the fish.
Step 5
Scatter the mushrooms over and around the fish. Place the tomatoes around the pot, skin side down; top with the asparagus.
Step 6
Cover and bake for about 40 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Step 7
Calories: 359
Step 8
Protein: 20g
Step 9
Carbohydrates: 36g
Step 10
Fat: 16g
Step 11
Cholesterol: 19mg
Step 12
Sodium: 169mg
Step 13
Fiber: 7g
