If you have not tried pistachio-crusted fish yet, this is your sign. The nuts toast up golden and crunchy in the oven, giving the mild halibut serious personality without overpowering it. It comes together in under 30 minutes, which makes it a solid weeknight option that feels more like something you ordered at a restaurant.

Ingredients

  • 2 halibut fillets (6 oz each)
  • 1/2 cup shelled pistachios, finely chopped
  • 1/4 cup panko breadcrumbs
  • 1 tbsp grated Parmesan
  • 1 tbsp olive oil
  • 1 tsp lemon zest
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • 2 tbsp mayonnaise

Step-by-Step Instructions

Step 1: Prep the Oven and Pan

Preheat your oven to 400F. Line a baking sheet with parchment paper. The parchment keeps the fish from sticking and makes cleanup easy.

Step 2: Build the Pistachio Crust

Mix the chopped pistachios, panko, Parmesan, olive oil, lemon zest, garlic powder, salt, and pepper in a bowl. The mixture should hold together slightly when you press it.

Step 3: Coat the Fish

Pat the halibut fillets dry with paper towels. Spread a thin, even layer of mayonnaise over the top of each fillet. The mayonnaise acts as glue and adds a hint of richness underneath the crust.

Step 4: Press and Bake

Press the pistachio mixture firmly onto the mayonnaise side of each fillet. Place them on the prepared baking sheet crust-side up. Bake for 12 to 15 minutes, until the crust is deeply golden and the fish flakes easily with a fork.

Step 5: Finish Under the Broiler

Switch to broil for the last 1 to 2 minutes. Watch it closely so the crust does not burn. You want it toasty and crisp, not charred.

Step 6: Serve Right Away

Plate the fish immediately while the crust is still crispy. Serve with lemon wedges and a light arugula salad on the side.

Serving Suggestions

  • Over a bed of lemon-herb rice with steamed broccolini
  • With a side of roasted cherry tomatoes and crushed red pepper flakes
  • Alongside a simple arugula salad with shaved Parmesan and lemon vinaigrette

Tips

  • Use a food processor to finely chop the pistachios quickly, but do not over-process. Some texture is good.
  • Do not skip the mayo layer. It is the secret to the crust adhering properly.
  • Any white flaky fish works here. Cod or sea bass are good substitutes if halibut is not available.