Coat thawed wild Alaskan cod fillets in olive oil.
Grind shelled pistachios in food processor until fine, then coat cod in ground pistachios.
Sprinkle garlic, pepper, and salt over cod to taste.
Place in glass dish and bake at 400º for approximately 20-25 minutes until internal temperature of cod reaches at least 145º.
While fish is baking, spiralize zucchini and yellow squash.
toss zucchini, yellow squash, carrots and cherry tomatoes in olive oil and sautee over medium heat while cod is cooking. Add garlic powder, salt and pepper to taste.
After about 10 minutes, remove vegetables from heat and plate.
Remove cod from oven and plate on top of sauteed vegetables to serve. And enjoy!