Pistachio Crusted Fish with Lemon Dill Aioli
Updated Jun 19, 2021, Published Feb 13, 2019
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Pistachio Crusted Fish with Lemon Dill Aioli is an easy restaurant-quality meal that’s perfect for date night and it’s ready in 30 minutes! Serve with a Moroccan Potato Tagine for the perfect side dish!
Whenever my husband and I have fish at home, I am a very happy girl! I’m sure it seems like one of those things that shouldn’t be much of a problem for someone who cooks for a living, right?
Well, having fish for dinner at home is something we have to plan because of my husband’s schedule and because it’s so perishable.
I haven’t found many brands and types of frozen fish that I like so I generally opt for fresh. However, Australis Barramundi is the exception. Ever since doing this post for them several years ago, I always have a bag or two of this fish in the freezer. This Pistachio Crusted Fish recipe is not a sponsored post for them, I just really like this brand of frozen fish!
Their barramundi is a very mild white flaky fish that tastes fresh. If you can’t find it where you are, use tilapia, sole or even catfish. This recipe would also work with salmon, cod or Chilean sea bass. Just be sure to cook those fish a little longer as they’re thicker than the fish I used and those listed as substitutes.
How to make Pistachio Crusted Fish with Lemon Dill Aioli:
- Prepare a baking dish by brushing with olive oil then place the fish in the prepared dish.
- Place the pistachios in a mini food processor and process until coarsely ground.
- Combine the pistachios with lemon zest and chopped fresh parsley
- Brush the fish with a little mayonnaise so the pistachios adhere.
- Sprinkle the pistachio combination over the fish.
- Bake!
- While the fish is baking, stir together the ingredients for the Lemon Dill Aioli. Lemon Dill Aioli sounds fancy but an aioli is simply a garlicky mayonnaise.
That’s IT! Pistachio Crusted Fish with Lemon Dill Aioli for a beautiful, restaurant-style dish at home! Perfect for date night yet easy enough for a weeknight!
Serve with:
- Perfect Roasted Potato Wedges
- Oven Risotto with Kale Pesto and Roasted Mushrooms
- Lemony Broccoli, Barley and White Bean Salad
- Cauliflower White Bean Puree
- Roasted Cauliflower with Black Olive Pangrattato
- Roasted Green Beans with Tomato Caper Relish
- Lemon Parmesan Crusted Brussels Sprouts
For more lovely fish dishes perfect for a dinner for two, check out my:
- Blackened Halibut
- Butter-Basted Halibut with Lemon Braised Baby Vegetables
- Fish en Papillote
- Sheet Pan Thai Sweet Chili – Lime Baked Fish with Garlic Broccolini
- Halibut Ceviche
- Mediterranean Fish and White Bean Skillet
Find more Mediterranean fish recipes at 30 Best Mediterranean Fish Recipes.
Pistachio Crusted Fish with Lemon Dill Aioli
Ingredients
Fish
- 1 tablespoon olive oil
- 1/3 cup pistachios
- Zest of 1 small lemon, approximately 2 teaspoons
- 2 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper, to taste
- 2 fillets (6-8 ounce each) white fish fillets, such as tilapia, barramundi, sole or catfish
- 2 tablespoons mayonnaise
Lemon Dill Aioli
- 1/2 cup mayonnaise
- 2 tablespoons chopped fresh dill
- 1 small lemon, juiced
- 2 cloves, garlic, minced
Instructions
Fish
- Preheat oven to 375 degrees. Lightly brush a baking dish with olive oil.
- Place the pistachios in a mini food processor and process until coarsely ground.
- Combine ground pistachios with lemon zest and chopped parsley. Season to taste with salt and black pepper. (If pistachios are salted, you may not need additional salt.)
- Place the fish in the prepared baking dish. Brush the top of each piece of fish with mayonnaise.
- Sprinkle the pistachio mixture evenly over the top of each piece of fish.
- Bake for 12-15 minutes or until fish evenly flakes with a fork. (Will depend upon thickness and size of fish.)
Lemon Dill Aioli
- Combine all ingredients in a small bowl. Serve with fish.
Notes
- Use tilapia, sole, grouper, or catfish. Also works with salmon, cod, or Chilean sea bass. Increase baking time for thicker fillets.
- Use pecans or walnuts in place of pistachios.
- Fish can be assembled 1 day ahead of time.
- The aioli can be made 1-2 days ahead of time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
My household doesn’t like fish. Thinking of trying this with pounded boneless skinless chicken breast. Would that work? Thoughts? Thx!!
Hi, Becca, Thanks so much for your question. Yes, thin chicken breasts like scallopini will work just fine. Thanks again and hope you enjoy!
I haven’t made this yet but it sounds yummy. Can I Air Fry it?
Hi, Abe, Thanks so much for your question. I haven’t tested this recipe in an air fryer because it’s so easy to do in the oven but yes, you can do it in the air fryer. You probably won’t save a lot of time over doing it in your oven. I’d suggest doing it at 350 or 360 degrees and spritzing it with a little oil which you don’t have to do in the oven. Keep an eye on it so the nuts don’t burn. Thanks again and hope you enjoy!
I am in love with this recipe! I’m also in love with fish but because we are landlocked in Wisconsin, we have very limited access fresh seafood and so often times have to make due with what is available in the grocer’s freezer. I will definitely look for Australis Barramundi , based on your recommendation. Kudos for creating such a beautiful, healthy, and delicious looking fish entree, it’s proof that you don’t need to spend all day in the kitchen for something so good! I have so much more I could add about what I love about this recipe, your use of pistachios, the aioli, and of course the 30-minute prep to table time – what’s not to love?!
Hi, Dan, Thanks so much! I’m from central Wisconsin so I know all about the fish situation there! It’s pretty much bluegills, crappie, perch or walleye. Do try the Australis Barramundi; it’s a good, dependable non-fishy mild fish to keep in the freezer. Thanks again and gosh…. you have me missing a good old Wisconsin Friday night fish fry!