Pan Roasted Pistachio Crusted Fish (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.
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.
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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
Calories: 291kcalCarbohydrates: 9gProtein: 35gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 83mgSodium: 812mgPotassium: 922mgFiber: 2gSugar: 2gVitamin A: 790IUVitamin C: 25mgCalcium: 52mgIron: 2mg
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