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–+ servings
pistachio crusted sea bass cut in half on a cutting board.
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5 from 2 votes

Pistachio Crusted Fish

A pistachio crusted fish with a coating of pistachios, breadcrumbs, parmesan, and herbs that will yield an extremly moist and flaky fish
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 2 servings
Calories: 792kcal
Author: Vincent DelGiudice
Cost: $25

Equipment

  • 1 baking pan
  • parchment paper

Ingredients

  • 2 filets of white fish, preferably sea bass
  • ½ cup breadcrumbs
  • ⅓ cup raw pistachios, chopped or processed
  • 2 tablespoon fresh basil, chopped
  • 2 tablespoon fresh thyme, chopped
  • 2 tablespoon fresh parsley, chopped
  • 1 teaspoon salt
  • ¼ cup olive oil
  • ½ cup grated parmesan
  • 2 cloves garlic, minced

Instructions

  • Preheat oven to 425℉. In a medium bowl, combine breadcrumbs, pistachios, parmesan, herbs, salt, garlic, and olive oil. Add more olive oil if it seems too dry. It should be able to be patted into a patty.
  • If you use sea bass as the recipe calls for, debone the sea bass prior to this step. Place the fish on the parchment paper. Top each fish with half of the mixture and pat it on top so that it sticks to the fish.
  • Cook in the oven for about 10 minutes or until the fish reaches 145℉.

Notes

  1. The bones of the sea bass run towards the head, or the fat part, of the fish. I remove them by using tweezers or small kitchen tongs.
  2. Lay the fish on parchment paper before baking so that it doesn't stick. 

Nutrition

Calories: 792kcal | Carbohydrates: 29g | Protein: 56g | Fat: 50g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 28g | Cholesterol: 203mg | Sodium: 1958mg | Potassium: 924mg | Fiber: 4g | Sugar: 3g | Vitamin A: 843IU | Vitamin C: 7mg | Calcium: 338mg | Iron: 5mg