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Pistachio Crusted Fish Fillets

Chef.Foodie's picture
Ingredients
  Shelled salted pistachio nuts 1⁄4 Cup (4 tbs), finely chopped
  Fine dry bread crumbs 2 Tablespoon
  Minced parsley 2 Tablespoon
  Pepper 1⁄4 Teaspoon
  Egg 1
  Boneless skinless white fleshed fish fillets 2⁄3 Pound (Such As Sole Or Orange Roughy)
  Butter/Margarine 2 Tablespoon
  Green onions 2 Small, thinly sliced
  Drained capers 1 Tablespoon
  Lemon wedges 4
Directions

On a sheet of wax paper or foil, combine pistachios, crumbs, parsley, and pepper.
In a pie pan, beat egg to blend; set aside.
Rinse fish and pat dry; if necessary, cut into 2 equal-size pieces.
Dip fish, a piece at a time, in egg; turn to coat.
Lift out and drain briefly, then press both sides of each piece of fish into pistachio mixture to coat well.
Arrange fish in a lightly greased baking dish just large enough to hold it in a single layer.
Melt butter in a small pan over medium heat.
Add onions and capers and cook, stirring, just until onions are soft (about 2 minutes).
Holding onions and capers back with a spoon, pour melted butter evenly over fish.
Set onions and capers aside.
Bake fish in a 450° oven until just opaque but still moist in thickest part; cut to test (8 to 12 minutes).
With a wide spatula, transfer fish to 2 dinner plates.
Top fish with sauteed onions and capers; offer lemon wedges to squeeze over fish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish
Cook Time: 
12 Minutes
Servings: 
2

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