Can I use frozen fish fillets for this recipe?

Yes, but make sure to thaw them completely and pat them dry with paper towels before adding the topping. Excess moisture will prevent the crust from adhering properly and could make it soggy.

Why is my topping not sticking to the fish?

The lemon juice and brown sugar should create enough moisture to help the topping adhere. If you're having trouble, try pressing it on more firmly or adding a thin layer of Dijon mustard to the fish before applying the pistachio mixture.

Can I make this recipe without sugar?

Absolutely! You can omit the brown sugar entirely for a savory version, or substitute with honey or maple syrup for a different kind of sweetness.

Is this dish suitable for meal prep?

While it's best enjoyed fresh, you can prepare everything in advance. For best results, store the fish and topping separately, then assemble and bake just before serving.

Pistachio Crusted Fish Recipe

Description

This Pistachio Crusted Fish recipe boasts a delightful combination of tender, flaky sea bass coated with a crunchy, flavorful pistachio topping. The balance of nutty pistachios, tangy lemon juice, and fresh dill creates a simple yet gourmet dish perfect for weeknight meals or special occasions. It’s quick to make, full of nutrients, and utterly delicious.

Ingredients

Units Scale

Fish Fillets

6 (4- to 5-ounce) skinless sea bass fillets (striped or Barramundi variety works best)

Pistachio Crust

1 cup salted, dry roasted pistachio nuts, very finely chopped
1/2 cup firmly packed light brown sugar
3 tablespoons fresh lemon juice
1 tablespoon chopped fresh dill (or 1 teaspoon dried)
Freshly ground black pepper, to taste

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Instructions

Preheat the Oven
Preheat your oven to 400°F (200°C). Line a 15- by 10- by 1-inch baking pan with parchment paper to prevent sticking and ensure easy cleanup.
Prepare the Fish
Place the skinless sea bass fillets evenly in the prepared pan, making sure there’s enough space between each fillet for even cooking.
Make the Pistachio Crust
In a small mixing bowl, combine the finely chopped pistachios, light brown sugar, fresh lemon juice, chopped dill, and freshly ground black pepper. Mix until the ingredients are thoroughly combined.
Apply the Crust
Spoon the pistachio mixture evenly over each fillet, pressing the mixture firmly down with a spoon or your hands to adhere it to the fish.
Bake the Fish
Bake the prepared fillets for 10 to 12 minutes per inch of thickness (depending on your preference), or until the fish fillets reach an internal temperature of 140°F to 145°F (60°C to 63°C) when measured with an instant-read thermometer. The pistachio crust should be a lovely golden brown.
Rest Before Serving
Let the baked fish fillets rest for 5 minutes before serving to ensure the juices distribute evenly, and the crust firms up slightly.

Notes

Fish Options: While sea bass is recommended for this dish, other mild, white fish varieties like grouper, cod, haddock, or halibut work well, too. The pistachio crust also pairs beautifully with salmon. Avoid Chilean sea bass if you’re concerned about mercury content.
Cooking Time: The general rule for cooking fish is about 10 minutes per inch of thickness. However, when using a crust, you may extend it to 12 minutes for optimal texture and flavor. Fish will continue cooking slightly after being removed from the oven.
Make Ahead: You can prepare the fish fillets with the crust up to 4 hours in advance. Cover and refrigerate them until ready to bake.

Nutrition

Serving Size: 1 fillet (approx. 4-5 oz)
Calories: 315
Sugar: 12g
Sodium: 220mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 28g
Cholesterol: 50mg