Don't eat some dry fishy fish! Make this Delicious lemon pistachio-crusted snapper! It is so incredibly juicy and has an amazing flavor!
Seafood is the way to my heart. A good fish, a fresh oyster, a nice branzino! The fresher the better of course! Every weekend I head over to the farmers market to pick out 1 fish for Saturday night. I always try something new or see what the fishmonger recommends! This week he had a beautiful vermillion snapper. Since I'm not in the whole fish-cooking game yet, I took a couple of filets.
Vermillion snapper is mild and a little sweet and it's the perfect fish for baking. I've also made a delicious Pan-seared snapper that is unbelievable! They're a little smaller than red snapper but just as tasty. Snapper is usually my go-to fish.
When you're looking for seafood, make sure you get as fresh as possible. These recipes always hold up better when you aren't using frozen filets from the supermarket. I've tried lots of different things to match the consistency, but the frozen ones at the store always come out a little wonky.
Ingredients
- 4 filets vermillion snapper or similar fish
- ¾ cup breadcrumbs
- 1 lemon, juice and rind
- ½ cup pistachios
- ½ cup extra virgin olive oil
- ½ cup parmesan
- 1 tsp salt
- 2 tbsp chopped parsley
- 2 tbsp chopped, basil
- 2 cloves garlic
Substitutions and Ingredient Notes
Snapper. Feel free to substitute any type of snapper. I would also use flounder, tilefish, or sea bass. Definitely debone the fish before baking it. It makes it loads easier to eat. If you're eating it yourself, do it however you'd like. Whenever I make fish for my wife or son, I always debone first. It makes the eating experience so much more enjoyable.
Lemon. When you are zesting the lemon, use a really sharp knife and skin it, trying to leave behind as much pith as possible. The white part of the lemon is bitter. We'll boil some of that out, but it's still better left alone.
How to make this recipe
This lemon pistachio crusted snapper recipe is very easy to follow! The most important part is cooking for temperature not time. The two items you will need are a mini food processor and a cooking thermometer.
Zesting and Boiling the Lemon
Start by peeling the lemon by zesting it with a sharp knife. Try to avoid getting as much of the pith as possible. Leave the bitter white part (pith) behind. Fill your smallest pot with water and bring to a boil. Add the zested lemons to the pot once it's boiling and boil for 5 minutes and remove. This will help remove any bitterness. Set these aside to cool.
Processing the Lemon Pesto and Breadcrumb mixture
Preheat oven to 425℉. Add lemon zest, pistachios, juice from half a lemon, garlic cloves, and ½ the EVOO to a food processor. Process until it starts smoothing out, approximately 30 seconds. Slowly add more olive oil until it is creamy.
Add the parmesan and pulse until combined. Pour bread crumbs, parsley, basil, and lemon pesto into a bowl and combine. Add extra olive oil if necessary to help combine. it should feel like you can make patties out of the breadcrumbs.
Preparing the Snapper
Top each snapper, skin side down, with the breadcrumb mixture. Pat it down onto the fish. Bake the snapper for 5-9 minutes or until the fish reaches 145℉. Serve with half a lemon for squeezing.
The Importance of Temperature when Cooking Fish
Fish are extremely delicate, and if cooked incorrectly taste absolutely horrid. I can't stress how important using an instant-read thermometer is when it comes to fish. The only example I can use is that these filets were almost identical in size and weight. One of them reached 145℉ at 5 minutes and the other at 9 minutes. The fish went from 35℉ to 145℉ in 5 minutes. If I left it in until the other one was ready at 9 minutes, it would've been over 200℉ and completely overcooked and dry. Get a THERMOMETER!
What to Serve Snapper with!
- I would serve this alongside some Italian cabbage or brussels sprouts! The perfect vegetable sides for a fish like this!
- Pasta would be another great addition. I'd serve it with garlicky cauliflower pasta, creamy red pepper pasta, or lemon pasta with spinach!
- I'd definitely enjoy this with a hearty bowl of soup like zuppa toscana or carrot ginger soup.
FAQs
Store the fish in an airtight container and place it in the fridge immediately after cooking. Reheat the snapper by preheating the oven to 350℉. Place the fish on a tray tented with aluminum foil. Reheat until the fish is warmed through. I would use my thermometer to bring the fish back to 145℉.
Can I use Frozen Fish?
I always recommend using the freshest fish you can get your hands on. I try to avoid frozen as much as I can because I find it difficult to cook. You will get much better results with fresh seafood because it is much easier to work with.
If you loved this lemon pistachio crusted snapper, please leave a rating below on the recipe card! It is so helpful to us! Follow along for more on Instagram @vindelgiudice.
Check out some of these other great fish recipes below!
Our Favorite Seafood Recipes!
📖 Recipe
Lemon Pistachio Crusted Snapper
Equipment
- food processor
Ingredients
- 4 filets vermillion snapper or similar fish
- ¾ cup breadcrumbs
- 1 lemon, juice and rind
- ½ cup pistachios
- ½ cup extra virgin olive oil
- ½ cup parmesan
- 1 teaspoon salt
- 2 tablespoon chopped parsley
- 2 tablespoon chopped, basil
- 2 cloves garlic
Instructions
- Start by peeling the lemon by zesting it with a sharp knife. Try to avoid getting as much of the pith as possible. Fill your smallest pot with water and bring to a boil. Add the zested lemons to the pot once it's boiling. Boil for 5 minutes and remove.
- Preheat oven to 425℉. Add lemon zest, pistachios, juice from half a lemon, garlic cloves, and EVOO to a food processor. Process until it starts smoothing out, approximately 30 seconds. Add the parmesan and pulse until combined. Pour bread crumbs, parsley, basil, and lemon pesto into a bowl and combine. Add olive oil if necessary to help combine.
- Top each snapper, skin side down, with the breadcrumb mixture. Pat it down onto the fish. Bake the snapper for 5-9 minutes or until the fish reaches 145℉. Serve with half a lemon for squeezing.
John
Beautiful breadcrumb topping. It went perfectly with the fish. I've never used lemons this way!