Pan Roasted Pistachio Crusted Fish Recipe (Any Fish)
This Pan Roasted Pistachio Crusted Fish recipe is great for a meal that feels fancy but is honestly, so easy. With tender, flaky fish under a golden, crunchy crust filled with flavor, it’s the perfect combo of texture and taste. Whether it’s a busy weeknight or a cozy date night, this dish delivers.
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Let’s be honest – fish can be tricky. It’s delicate and easy to overcook.
But not today! I am here on this blog, each day, with one of my main goals being to make you a confident cook of all types of seafood.
This pistachio-crusted fish is a great place to start. It’s a flexible recipe that can be used with virtually any type of fish, and it uses pan-roasting as a technique, which greatly reduces the chances of overcooking.
Grab your apron – I’m going to walk you through it.
Why I love this recipe:
Recipe Ingredients
You’ll need the following ingredients to make this easy pistachio-crusted fish:
Ingredient Notes & Substitutions
The ingredients to make this are easy to find and available at any grocery store.
Here are a few ingredient notes:
Fun tip: Use this topping on other proteins!
I love this topping because it can be used in so many ways. Use it to top chicken breasts, a rack of lamb, shrimp, or even scallops!
Let’s Make It Together: STEP BY STEP
Be sure to check out the full recipe details and ingredient list in the recipe card below.
Steps 1 & 2:
Add the pistachios to a food processor and pulse until they are in small pieces – similar size to breadcrumbs. Next, add the parsley, breadcrumbs, grated garlic, lemon zest, salt and pepper, and pulse until everything is the same size. Texture is important here – don’t chop too small.
Steps 3, 4 & 5:
If your fish has the skin on, gently score through the skin with a sharp knife in a hashtag pattern – this allows the fish to remain flat and not curl, and also promotes more even cooking. Following that, turn the fish over and season generously with salt and pepper.
In the meantime, heat an oven-proof sauté pan over medium-high heat. Add the oil and when it has reached the point of almost smoking, add the fish, skin side up.
Steps 6, 7 & 8:
When the fish is golden brown, carefully flip it, add the lemon halves cut side down, and turn off the heat.
Brush the tops of the fish filets with the mustard, top generously with the pistachio topping, and transfer to a preheated oven.
Steps 9 & 10:
Remove the pan from the oven and check the fish for doneness (see more below). Using your tongs, squeeze the caramelized lemons over the fish and serve.
How do I know when my pan is hot enough so that the fish won’t stick?
I’m so glad you asked! There are a couple of ways you can go about this:
First, add your dry pan over medium-high heat, and then go season your fish and bring it to the stove. After a few minutes, add your oil, and when you JUST begin to see it smoke, add your fish. Be sure to let your fish sit for a few minutes to both get that golden crust and let it naturally release when it’s ready.
Second, you can do the water test to see when your pan is hot enough. In this unedited video, I show you just how long it can take to bring your stainless steel pan to temperature to create a non-stick surface.
The Technique: Pan-Roasting
What is pan roasting?
Pan roasting is when you start the cooking process on the stovetop and then transfer that pan to the oven to finish the cooking.
Why would you choose to pan roast something instead of just roasting it?
To brown something or achieve a level of caramelization that you can only achieve on the stovetop with direct heat that you can control. Then, once you’ve achieved that caramelization, you can finish cooking the interior of your food more gently and evenly in the oven (even if it’s in a high-heat oven).
Natalie’s Expert Tips
- Don’t chop the pistachio topping to small! Although you don’t want large chunks of nuts, you should be able to tell that there are pistachios in it. The right size will caramelize perfectly in the short cooking time and will provide the right contrast to the moist, flaky fish.
- Be sure to use a saute pan that is oven-proof – meaning, it doesn’t have a plastic handle or something like that. I used my trusty cast iron pan, but I would also recommend carbon steel or stainless steel.
- When you add your fish to the pan, always lay it down in the direction AWAY from you, so that if the oil were to splash, it would splash away from you.
Serving Suggestions
- Depending on the time of the year, this pistachio-crusted fish would be equally delicious with my mustardy mashed potatoes or my roasted garlic and orange sweet potato puree.
- A creamy risotto would also be delicious!
- To lighten things up, consider serving this fish with my favorite asparagus salad , this asparagus and pea sauté with burrata, or this potato salad with asparagus and parmesan vinaigrette.
- Thinking about a beverage? A dry, crisp white wine would be lovely, as would a light lager to not overpower the dish.
Storage & Reheating
STORAGE:
If you have any leftovers, store this pistachio-crusted fish in an airtight container in the refrigerator for up to 3 days.
REHEATING:
The best way to reheat the fish is in the oven, as it is the only way to re-crisp the pistachio topping. To do so, place it in an oven-proof pan or dish, with a splash of water or stock, and cover with aluminum foil. Place in a 375-degree oven until warmed through. For the last few minutes, remove the foil to crisp up the topping.
You can also reheat the fish on the stovetop, but it is difficult to re-crisp the topping. Place everything into a sauté pan with a splash of water or stock, cover with foil, and heat over medium-low heat until warmed through. And finally, you can also reheat everything in the microwave in 30 second intervals until everything is warmed through.
Frequently Asked Questions
It’s important to know that fish has a lot less connective tissue than meat, making it very sensitive to heat and over cooking.
I like to use my hands to check for doneness because I’m also always checking for texture and moisture (whole fish – i.e., not fish cut up to make a fish cake – does not need to be cooked all the way through). You can cook it to your desired level of doneness.
For a thicker cut of fish, you can gently squeeze the sides to test the firmness. It should feel slightly firm and bounce back when you squeeze. To test a thinner cut of fish, you can gently press down on top of the filet. When it’s done it will gently flake apart.
And if you prefer something more precise, you can always use a instant read thermometer – I love the one from thermoworks for all cooking and baking needs. I recommend pulling your fish around 120 degrees as there will be carryover cooking as it rests.
No, I don’t recommend this. All sautéed or pan-roasted fish is best served as soon as it’s done.
More Fish Recipes You Will Love!
I hope you love this fish recipe!
If you make it, be sure to leave a ⭐⭐⭐⭐⭐ RATING below so I know how you liked it!
The Recipe
Pan Roasted Pistachio Crusted Fish (Any Fish)
Ingredients
Pistachio Topping
- 1/4 cup pistachios (raw or roasted, preferably unsalted)
- 1/4 cup panko breadcrumbs
- 1/2 cup parsley
- 1 lemon (zest)
- 1 garlic clove (grated)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Fish
- 2 tablespoons olive oil
- 4 halibut filets (or other fish)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons Dijon mustard
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Make the topping. To the bowl of a food processor, add the pistachios and pulse until they are chopped into small pieces, but still have texture. Then, add the breadcrumbs, parsley, lemon zest, grated garlic, salt and pepper, and pulse until everything is well-combined, but still has texture. Remove and set aside.
- Prep the fish. If your fish has the skin on, score through the skin with a sharp knife in a hashtag pattern (this helps it to stay flat and with even cooking). Flip it over and season it generously with salt and pepper.
- Sear the fish. Heat a sauté pan over medium-high heat, and after a few minutes, add the oil. When the oil is just starting to smoke, add the fish filets (skin side up if it has skin) to the pan in the direction away from you (so that if any oil splashes, it will splash away from you).
- Let the fish cook for a few minutes until it is golden brown, then carefully flip it over.
- Turn off the heat, cut the zested lemon in half, and add the lemon halves, face down into the pan.
- Brush the tops of the fish filets with the mustard and then pat on the pistachio-breadcrumb topping.
- Roast the fish. Transfer the fish to the preheated oven and cook for about 5-7 minutes, depending on the thickness of your fish.
- Remove and serve. Remove the pan from the oven and check to see if the fish is done. Gently squeeze the sides of the fish if it is thick — it should feel slightly firm, but bounce back. If the fish filets are thinner, you can gently press down on the top, and they should start to flake apart. You can also check the internal temperature using an instant read thermometer, if you prefer. I recommend pulling the fish around 120 degrees, as it will continue to cook another 10 degrees as it rests.
Notes
- Don’t chop the pistachio topping to small! Although you don’t want large chunks of nuts, you should be able to tell that there are pistachios in it. The right size will caramelize perfectly in the short cooking time and will provide the right contrast to the moist, flaky fish.
- Be sure to use a saute pan that is oven-proof – meaning, it doesn’t have a plastic handle or something like that. I used my trusty cast iron pan, but I would also recommend carbon steel or stainless steel.
- When you add your fish to the pan, always lay it down in the direction AWAY from you, so that if the oil were to splash, it would splash away from you.
Nutrition
Nice to meet you!
I’m Natalie and I love to create seasonal and interesting elevated food for busy everyday real life! Dinner doesn’t have to be boring and I’m here to help. This is where busy meets delicious!
