Pistachio-Crusted Fish

Pistachio-Crusted Fish

A crunchy pistachio crust seals in tender, flaky fish fillets with minimal effort.

Total 30 min Makes 4 servings Calories 365/serving

Dietary

Pescatarian, Halal

Allergens

Fish, Tree nuts, Wheat, Dairy

Shelled pistachios are ground with breadcrumbs and herbs to form a crisp, nutty coating for mild white fish. A quick sear and short bake keep the fillets moist while the crust turns golden, making this an easy weeknight dinner that still feels special enough for guests.

Ingredients

  • 4 white fish fillets (such as cod, halibut, or tilapia), about 6 ounces each
  • 3/4 cup shelled pistachios
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons Dijon mustard
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon olive oil
  • 1 lemon, cut into wedges, for serving

Method

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.

  2. Pulse the pistachios in a food processor until coarsely ground, then mix with the panko, parsley, lemon zest, salt, and pepper in a shallow dish.

  3. Pat the fish fillets dry with paper towels, then brush the tops and sides evenly with Dijon mustard.

  4. Press each fillet, mustard side down, into the pistachio mixture, pressing gently to form an even crust.

  5. Heat the olive oil in a 9-inch oven-safe skillet over medium-high heat.

  6. Place the fillets crust side up in the skillet and sear for 2 minutes to lightly set the crust.

  7. Drizzle the melted butter over the crusts, then transfer the skillet to the oven.

  8. Bake until the fish is opaque and flakes easily with a fork, 8 to 10 minutes depending on thickness.

  9. Let the fillets rest for 2 minutes, then serve warm with lemon wedges.

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★ 4.6 (1)

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    Pistachio-Crusted Fish

    Shelled pistachios are ground with breadcrumbs and herbs to form a crisp, nutty coating for mild white fish. A quick sear and short bake keep the fillets moist while the crust turns golden, making this an easy weeknight dinner that still feels special enough for guests.

    30 min 4 servings 365 cal

    Ingredients

    • 4 white fish fillets (such as cod, halibut, or tilapia), about 6 ounces each
    • 3/4 cup shelled pistachios
    • 1/2 cup panko breadcrumbs
    • 2 tablespoons fresh parsley, chopped
    • 1 teaspoon lemon zest
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2 tablespoons Dijon mustard
    • 2 tablespoons unsalted butter, melted
    • 1 tablespoon olive oil
    • 1 lemon, cut into wedges, for serving

    Method

    1. 1

      Preheat the oven to 400°F and line a baking sheet with parchment paper.

    2. 2

      Pulse the pistachios in a food processor until coarsely ground, then mix with the panko, parsley, lemon zest, salt, and pepper in a shallow dish.

    3. 3

      Pat the fish fillets dry with paper towels, then brush the tops and sides evenly with Dijon mustard.

    4. 4

      Press each fillet, mustard side down, into the pistachio mixture, pressing gently to form an even crust.

    5. 5

      Heat the olive oil in a 9-inch oven-safe skillet over medium-high heat.

    6. 6

      Place the fillets crust side up in the skillet and sear for 2 minutes to lightly set the crust.

    7. 7

      Drizzle the melted butter over the crusts, then transfer the skillet to the oven.

    8. 8

      Bake until the fish is opaque and flakes easily with a fork, 8 to 10 minutes depending on thickness.

    9. 9

      Let the fillets rest for 2 minutes, then serve warm with lemon wedges.