Pistachio Crusted Sea Bass

5 from 2 votes

A pistachio-crusted baked sea bass with a coating of pistachios, breadcrumbs, parmesan, and herbs that will yield an extremely moist and flaky fish

Prep Time15

Cook Time10

Total Time25

Course: Main Course

Cuisine: American

Servings: servings

Calories: 1214kcal

Cost: $25

Preheat oven to 425℉. In a food processor, combine pistachios, garlic, salt, and pepper until well combined. Then add herbs, breadcrumbs, and parmesan. Process and slowly drizzle in the olive oil. Add more olive oil if it seems too dry until it reaches the consistency of wet sand
If you use sea bass as the recipe calls for, debone the fish by placing two fingers around the bone and grabbing the bone with small kitchen tongs. Use a twist and pull motion to remove the bones.
Place the fish on a parchment paper-lined tray. Top each fish with ¼ 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℉.

The bones of the sea bass run towards the head, or the fat part, of the fish. You can remove them much more easily when eating, but it makes for a better experience for guests not to have to eat around the bones.
Lay the fish on parchment paper before baking so that it doesn't stick.
Always use an instant-read thermometer with fish. 10 minutes was an average time for this fish to reach 145 degrees, but I've had it reach 145 degrees after 8 minutes. After 2 more minutes, the temperature reached 169 degrees, making for a drier fish.