Pistachio and Parmesan Crusted Fish
Makes two servings
Chef's Note
I always wonder why people go UGH! when they see a fish recipe. Chef’s world over have dressed fish with sauces and lemons and wine to make it more palatable to those WHO think they don’t like it. The truth is that fish seems to love nuts. The crust if forms and the flavor combination takes a humble fish to new heights.
Ingredients
- 2 -8 ounce portions of a mild white fish (cod, haddock, tilapia etc.)
- 1/4 cup shelled pistachios
- 2 Tbsp grated parmesan cheese
- Salt & Pepper to taste (AND your doctor’s advice)
- 2 Tbsp fresh parsley
- 1 Tbsp fresh dill
- Juice and zest of 1/2 lemon
- 1 Tbsp olive oil or canola oil
Preparation
- Pre heat oven to 425°
- In the bowl of a small food processor or blender all of the ingredients EXCEPT the fish.
- Dry the fish as best as you can. Place in the bottom of a baking pan lined with foil (for easy clean up).
- Evenly distribute the seasoning mixture over the fish. Allow to sit for ½ hour or up to 2 hours.
- Bake for 10 minutes per inch of fish.
- Finish under the broiler for 10- 20 seconds to crisp the crust.
Nutritional Information
4g Net Carbohydrate per serving