Flavorful, moist and flaky, Pistachio Crusted Fish comes together quickly – less than 20 minutes, beginning to end! Brown sugar and chopped pistachios combine to form a luscious crunchy topping, dill adds a warm, slightly grassy tone, and lemon juice provides tangy added moisture. Altogether, this delectable, no-breadcrumb topping provides the ideal texture and flavor pairing for a mild, slightly sweet fish like sea bass. Don’t like pistachios? No problem – you can easily substitute other meaty nuts, like almonds, pecans or walnuts.
Pistachio Fish
Baking fish fillets with a flavorful topping is one of my favorite, quick-and-easy ways to prepare a quick dinner. Easy enough for everyday family dinner while elegant enough for a special occasion – perfect! And, the variety of topping flavors are endless; I have favorite recipes that include bread crumbs, garlic, mayonnaise, capers – and for this crusted fish dish, the topping’s main ingredients are chopped pistachios and brown sugar.
Ingredients for Pistachio Crusted Fish
You only need 6 ingredients to make this easy recipe:
- Sea bass fillets – can also use other, mild white fish including cod, grouper, haddock or even halibut
- Salted, dry roasted pistachio nuts – can substitute almonds, pecans or walnuts
- Light brown sugar
- Fresh lemon juice – can use lime juice instead
- Fresh dill – can substitute dried
- Freshly ground black pepper
What’s the best variety of fish to make pistachio crusted?
With this pistachio crust topping, I like to use sea bass – a mild, slightly sweet fish that tends to be moist, buttery and tender when cooked. I prefer striped, black or Barramundi varieties. Chilean sea bass, while popular, is actually not a sea bass; it’s a clever rebranding of Patagonian Toothfish. It’s also tasty, but keep in mind it’s higher in mercury. You can use another kind of fish, preferably with mild flavor, including grouper, cod, haddock or even halibut. This pistachio crust is delicious on salmon, too!
How to make Pistachio Crusted Fish
This flavorful cod only takes 5 minutes to prep and 10 to 12 minutes to cook. Here’s all you have to do:
- Prep oven.
Preheat oven to 400 degrees. Line a 15- by 10- by 1-inch baking pan with parchment paper. - Prep fish and crust.
Place sea bass fillets in prepared pan. In a small bowl, combine the nuts, sugar, lemon juice, dill and pepper. Spoon the nut mixture evenly over each fillet, pressing down to adhere. - Bake.
Bake for 10 to 12 minutes per 1-inch of thickness of the fillets, or until fish reaches 140 to 145 degrees when measured with an instant-read thermometer. The topping should be a nice golden brown color. - Rest and serve.
Remove fish from oven and let rest for 5 minutes before serving.
Quick Tip
When baking fish fillets or steaks, a general rule of thumb is to cook it for 10 to 12 minutes per 1-inch of thickness, or until fish reaches 140 to 145 degrees when measured with an instant-read thermometer. Cooking time can vary in different ovens, so it’s best to check the temperature to test for doneness.
Substitutions and Variations for Pistachio Crusted Fish
While this Pistachio Crusted Fish is delicious as is, here are a few substitutions and variations that make it your own:
Substitutions:
- Try chopped almonds, pecans, or walnuts in place of the pistachios.
- Use fresh lime juice instead of lemon.
- Instead of dill, use another fresh herb, such as parsley, cilantro, chives, basil, or thyme.
- Go in another direction and instead of dill, use creole seasoning!
Variations:
- Amp up the lemon flavor by including lemon zest.
- Mix a splash of Worcestershire sauce into the topping to add depth and enhance all the other flavors.
- Add a spice or two – garlic powder, onion powder, or paprika.
- Toss in a dash of cayenne pepper, red pepper flakes, or hot sauce for a bit of a kick.
- Coat fish with Dijon mustard (or honey mustard) before adding the nut topping.
Storing and Reheating Pistachio Crusted Fish
Store any leftover cooked fish in an airtight container in the refrigerator. It will last for 3 to 4 days. To reheat, place in a preheated 325 degree oven for around 15 to 20 minutes. You can cover it lightly to keep the fish from drying out, but the crust may become soggy.
What to Serve with Pistachio Crusted Sea Bass
Here are my recommended side dish combinations to serve with this fish recipe:
- Roasted Green Beans with Caramelized Shallots (without the sauce) and Steamed New Potatoes
- Roasted Carrot Soufflé with Quinoa and Brown Rice
- Quick and Easy Sautéed Asparagus and Roasted Potatoes
- Baked Spinach Risotto (in Fresh Tastes) and Prosciutto Wrapped Asparagus
- Stuffed Tomatoes with Olives and Prosciutto (in Fresh Tastes) with Quinoa and Brown Rice
Pistachio Crusted Fish FAQs
Yes, you can. Fish with topping can be prepared but not baked up to 4 hours in advance, covered, and refrigerated. Bring to room temperature before cooking.
Definitely! Thaw fish in the refrigerator overnight. Once thawed, place on paper towel and pat dry to remove excess moisture.
This dish can be part of a healthy and balanced diet, especially considering its protein content and relatively low saturated fat and sodium (see nutritional information in recipe card). However, individuals with specific dietary considerations, such as sugar intake, may want to monitor their portion sizes and overall sugar consumption. It’s always a good idea to consult a healthcare professional or a registered dietitian for personalized advice.
A white wine with bright acidity and citrusy notes would be an excellent choice. A few options that pair well with the dish’s flavors include Sauvignon Blanc, Pinot Grigio, Chardonnay (unoaked), or Albariño.
Other Easy Dinner Recipes to Try:
- Oven Baked Salmon in Foil with Vegetables
- Grilled Chicken with Tomatoes and Goat Cheese
- Leftover Pork Chop Quesadilla Recipe
- Easy Korean BBQ Beef (Bulgogi) Recipe
- Sloppy Joes with Ground Turkey – a.k.a. Sloppy Janes
- Baked Shrimp Recipe with Breadcrumb Topping
- Easy White Fish Piccata with Artichokes
Pistachio Crusted Fish
Flavorful, moist and flaky, Pistachio Crusted Fish comes together quickly (less than 20 minutes) with just 5 ingredients. Brown sugar and chopped pistachios form a luscious crunchy topping, dill adds a warm, slightly grassy tone, and lemon juice provides tangy added moisture. Altogether, this delectable, no-breadcrumb topping provides the ideal texture and flavor pairing for a mild, slightly sweet fish like sea bass.
- Prep Time: 5 mins
- Cook Time: 12 mins
- Total Time: 17 minutes
- Yield: 6 servings
- Diet: Gluten Free
Ingredients
- 6 (4- to 5-ounce) skinless sea bass fillets – see Note below
- 1 cup salted, dry roasted pistachio nuts, very finely chopped (can chop in a food processor)
- 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
Instructions
- Preheat oven to 400 degrees. Line a 15- by 10- by 1-inch baking pan with parchment paper.
- Place sea bass fillets in prepared pan.
- In a small bowl, combine the nuts, sugar, lemon juice, dill and pepper. Spoon the nut mixture evenly over each fillet, pressing down to adhere.
- Bake for 10 to 12 minutes per 1-inch of thickness of the fillet (see Note below), or until fish reaches 140 to 145 degrees when measured with an instant-read thermometer. The topping should be a nice golden brown.
- Let stand for 5 minutes before serving.
Notes
Note on fish to use: I like to use sea bass in this dish, preferably striped or Barramundi variety. Chilean sea bass, while popular, is actually not a sea bass; it’s a clever rebranding of Patagonian Toothfish. It’s also tasty, but keep in mind it’s higher in mercury. You can also use other, mild white fish including grouper, cod, haddock or even halibut. This pistachio crust is also delicious on salmon, too!
Note on fish cook time: While the general rule of thumb for cooking fish is 10 minutes per inch of thickness, I’ve included the option to cook these fillets for 12 minutes per inch. I find that with the crust on top, it can take a bit longer. It’s really to your taste — just remember, it will continue cooking after you take it out of the oven and let it rest.
Make ahead: Fish with topping can be prepared but not baked up to 4 hours in advance, covered and refrigerated.
- Category: main dish
- Method: baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fillet
- Calories: 290
- Sugar: 17.9 g
- Sodium: 82.4 mg
- Fat: 11.6 g
- Saturated Fat: 1.8 g
- Carbohydrates: 22.6 g
- Fiber: 2.2 g
- Protein: 25.1 g
- Cholesterol: 46.5 mg
LOVE this recipe! I can’t get over how easy it is. Just a few ingredients and what amazing flavor!
Thanks Marian! I’m happy to hear you enjoyed our recipe.
My favorite meal!!
I’m so happy to hear you are enjoying our recipe. It’s one of my favorites, too!
Loved this! Made it with salmon – so easy. Even my kids ate it! Thank you.
You’re welcome! So happy to hear that you all enjoyed our recipe
Can I substitute another herb for the dill. Not a big fan of dill. Any ideas ?
You could just leave the dill out, or try one of these herbs: cilantro, basil, parsley, or tarragon (for the latter I would use a bit less due to its stronger flavor). Let me know what you use and how it turns out!
Hi! Is there a substitute to use instead of sugar?
Here are a few brown sugar substitutes you could try:
1. 1/2 cup of granulated sugar + 1 1/2 teaspoons molasses.
2. 6 tablespoons of honey or maple syrup and I would start using only 2 tablespoons of lemon juice (so the topping doesn’t get too watery).
I made this with halibut tonight and it was really outstanding!!!!
Glad you liked it!