Lemon Pistachio Crusted Snapper

5 from 2 votes

A moist and flaky lemon pistachio crusted fish with your favorite white fish. We use a lemon pistachio pesto mixed with breadcrumbs for a crusted topping!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 466kcal

Author: Vincent DelGiudice

Cost: $30

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.

Notes

When baking fish, you need to use an instant-read thermometer to get the right temperature. Depending on the size of the filet, 9 minutes can be entirely too long and overcook the fish.
When testing the lemon, avoid the pith. This is the white part of the skin. Try to stick to just the yellow part!

Nutrition