Pistachio Crusted Fish
From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
Ingredients
- 2 fish fillets about 10-oz/300g
- 1/3 cup shelled toasted and salted pistachios, 40g
- 2 tablespoons shallot finely chopped
- 1 clove garlic
- 1 teaspoon Dijon mustard
- 1/2 teaspoon thyme dried
- 1 teaspoon lemon zest, grated
- 2 tablespoons butter 30g, soft
- 1 tablespoon breadcrumbs fine
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 375°F / 190°C / Gas Mark 5, no fan (if you have a convection oven, reduce the temperature by about 20° or follow the manufacturer's instructions). Adjust the oven rack to one position above the center of the oven.
- Process the pistachios in a food processor until finely chopped (don't process them for too long, they should be still a little chunky and not finely ground), finely chop the shallot and garlic (don't put them in the food processor with the pistachios, process them separately or chop them by hand).
- In a small bowl, combine ground pistachios, chopped shallots and garlic, and all the other ingredients (mustard, thyme, lemon zest, butter, breadcrumbs). Season it with salt and pepper and stir until combined.
- Pat dry fish fillets, check them for grates, and season them with salt and pepper on both sides. Place the fillets in a small baking dish and cover with the pistachio paste.
- Bake the fish for about 13-15 minutes or until a thermometer registers 141°F/61°C (after the resting time it should come to the safe temperature of 145°F/63°C). Leave to rest for 5 minutes then serve.
- Enjoy!
Notes
Ingredient notes:
Fish fillets - the best for this recipe are firm-fleshed white fish fillets like cod or halibut. The fillets need to be thick otherwise by the time the crust is ready and browned the fish will be overcooked. Pistachios - you can also use other nuts like pecans or walnuts but I think pistachios work best here. Pistachios should be roasted and salted for the best flavor. If you have pistachios that have not been roasted you can shell them and then toast them briefly in a dry pan until lightly browned and fragrant. Shallots - you can substitute it for onion but I prefer shallots for their milder taste and softer texture. If using onion, make sure it's really finely chopped.
- Fish fillets - the best for this recipe are firm-fleshed white fish fillets like cod or halibut. The fillets need to be thick otherwise by the time the crust is ready and browned the fish will be overcooked.
- Pistachios - you can also use other nuts like pecans or walnuts but I think pistachios work best here. Pistachios should be roasted and salted for the best flavor. If you have pistachios that have not been roasted you can shell them and then toast them briefly in a dry pan until lightly browned and fragrant.
- Shallots - you can substitute it for onion but I prefer shallots for their milder taste and softer texture. If using onion, make sure it's really finely chopped.
- Calories = 1 serving (1 fillet, 1/2 of the recipe). This is only an estimate!
Nutrition Information
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 364
% Daily Value*
| Calories | 364kcal | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.