Pistachio-Crusted White Fish 

Serves: 2–3
Prep time: 15 minutes
Cook time: 10–12 minutes

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Ingredients

• 2 large white fish fillets (cod, halibut, sea bass, or haddock)

• ¾ cup shelled pistachios, finely chopped

• ½ cup breadcrumbs (panko preferred for extra crunch)

• 1 tsp lemon zest

• 1 clove garlic, finely minced

• 2 tbsp fresh parsley or thyme, finely chopped

• Salt and black pepper, to taste

• ½ tsp paprika (optional)

• 1 large egg

• 2 tbsp all-purpose flour

• 3 tbsp olive oil or butter (for pan-frying)

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Instructions

1. Prepare the Pistachio Crust
   In a bowl, combine chopped pistachios, breadcrumbs, lemon zest, garlic, herbs, paprika, salt, and pepper. Mix until evenly blended.

2. Prepare the Fish
   Pat the fish fillets dry with paper towels. Season lightly with salt and pepper on both sides.

3. Coating Process

   • Dredge each fillet lightly in flour, shaking off excess.

   • Dip into the beaten egg, coating evenly.

   • Press firmly into the pistachio mixture, ensuring a thick, even crust on all sides.

4. Cook the Fish
   Heat olive oil or butter in a non-stick skillet over medium heat.
   Place fish in the pan and cook for 4–5 minutes per side, until the crust is golden brown and the fish flakes easily with a fork.

5. Rest and Serve
   Remove from heat and let rest for 1–2 minutes to keep the crust crisp and the inside juicy.

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Serving Suggestions

• Serve with a light lemon-butter sauce or yogurt-herb sauce

• Pair with roasted vegetables, mashed potatoes, or a fresh green salad

• Finish with extra chopped pistachios and fresh herbs on top

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Flavor Notes

The pistachio crust delivers a nutty, buttery crunch, while the fish remains soft and delicate inside. The lemon zest adds brightness, balancing the richness of the nuts.

A clean, elegant dish that feels restaurant-level but is surprisingly easy to make at home.