Finely chop the pistachios and, in a bowl, mix them with the chopped herbs, breadcrumbs and 1 spoonful of olive oil. Remove any remaining bones from the cod, cut it into 4-5 cm pieces, and coat them in the chopped pistachio and herb mixture. Place the coated “morsels” on a baking tray lined with greaseproof paper, drizzle 3 spoonfuls of olive oil over them and cook in a preheated oven, at 200 °C, for 20-25 minutes, until golden brown. Remove them from the oven, leave to cool slightly and then serve them accompanied by a salad of baby spinach leaves, chopped cherry tomatoes and Taggiasca olives, dressed with olive oil, balsamic vinegar and salt ... a very successful combination.