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Pistachio crusted fish with mint puree and kohlrabi slaw on a white plate.
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Pistachio Crusted Fish

Pistachio crusted fish is a great idea to elevate the flavor of a simple baked fish. Pistachio crust is super easy to make, crunchy, and so flavorful. This recipe is so easy you can make it for a weeknight dinner but it's also suitable for an elegant occasion. The crust adds so much flavor to the fish and keeps it from drying out.
Course Main Course
Cuisine international
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 2 servings
Calories 364kcal
Author Aleksandra


  • 2 fish fillets about 10-oz/300g
  • 1/3 cup shelled toasted and salted pistachios, 40g
  • 2 tablespoons finely chopped shallots
  • 1 clove garlic
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried thyme
  • 1 teaspoon grated lemon zest
  • 2 tablespoons soft butter 30g
  • 1 tablespoon fine breadcrumbs
  • salt and pepper to taste


  • 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 18 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!


  • 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.
  • Calories = 1 serving (1 fillet, 1/2 of the recipe). This is only an estimate!


Calories: 364kcal