Pistachio-Crusted Fish
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4 servings
  • ¾ cup uncooked quinoa
  • 4 (6 ounce) pieces firm skinless white fish (such as cod or tilapia)
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • 4 tablespoons nonfat Greek yogurt
  • ¼ cup whole-wheat or gluten-free panko bread crumbs (Italian seasoned is a good choice)
  • ¼ cup raw unsalted shelled pistachios, finely chopped
  • 2 tablespoons olive oil
  • 1 cup baby spinach
  • 2 tablespoons lemon juice
  1. Cook quinoa per package directions and set aside when cooked.
  2. Preheat oven to 375°F and prepare a baking sheet with foil and spray with nonstick cooking spray.
  3. Season fish with ½ teaspoon salt and ¼ teaspoon pepper, then brush 1 tablespoon nonfat Greek yogurt on each fillet.
  4. Mix panko breadcrumbs and chopped pistachios with 1 tablespoon olive oil; sprinkle over fish, pressing gently to adhere. Bake until opaque throughout, 12 to 15 minutes.
  5. While fish is baking, fluff quinoa with a fork, then add baby spinach, lemon juice, 1 tablespoon oil, and ¼ teaspoon each salt and pepper; toss to combine and serve with fish.
Recipe by Honest Cooking at https://honestcooking.com/pistachio-crusted-fish/