Pistachio Crusted Fish with Lemon Dill Aioli
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!
Servings: 2
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
SUBSTITUTIONS:
- 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
Serving: 1 | Calories: 822kcal | Carbohydrates: 6g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 6mg | Potassium: 219mg | Fiber: 2g | Sugar: 2g | Vitamin A: 511IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg