On the table in less than 30 minutes, this Pistachio-Crusted Fish is so flavorful, simple and perfect for busy weeknights.
What is you favorite type of fish? If you can’t tell by all the salmon recipes on my blog… mine is definitely salmon. While you could totally make this whole recipe using salmon, instead of the white fish, I decided to try something different and went with my go-to white fish, cod. I know tilapia gets a bad wrap and cod is a healthier option that you can find wild caught. Cod fillet is a beautiful thing. It’s easy to cook, and because it’s a mild-tasting fish, the ways to give it glorious flavor are endless.
To add tons of flavor and nutrition to the fish, I combined raw pistachios with panko breadcrumbs and pressed that mixture into the fillets that had a generous amount of Greek yogurt spread over the top. 
There are lots of recipes that use only the panko, but I love the addition of pistachios for the extra crunch and yummy taste. Feel free to replace the pistachios with almonds, if you prefer.
I love recipes that are easy to prepare but have interesting ingredients with lots of flavor, and this recipe for baked white fish with a crust made of chopped pistachios, panko breadcrumbs and Greek yogurt certainly fits the bill. And it comes together with a simple, tasty quinoa spinach side dish. Major dinner winner!
I made this dish with fillets of cod, but you can use halibut, tilapia, orange roughy, grouper, or any type of mild white fish.
Panko breadcrumbs are recommended. They absorb less moisture than plain breadcrumbs and keep their shape and crispiness better. If you happen to have regular breadcrumbs on-hand, that’s fine too.
Save time by preparing the fish and getting it into the oven while the quinoa is cooking.
A complete meal in less than 30 minutes – sign me up! The spinach quinoa side pairs especially well with this baked fish, but feel free to serve the fish with salad, sautéed veggies, rice or my lemon parsley cauliflower rice. This is easy enough to make for dinner after work, but if you make it for dinner guests, they’ll probably never guess how easy it was to throw together.
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Pistachio-Crusted Fish
- Total Time: 25 minutes
- Yield: Serves 4
- Diet: Pescatarian, Omnivore, Gluten-Free
Description
Flaky fish gets a crunchy pistachio crust, served with vibrant lemon-spinach quinoa. A healthy and delicious weeknight meal.
Ingredients
- 0.75 cups (177 ml) uncooked quinoa
- 4 pieces (181 g) firm skinless cod or other favorite white fish
- 0.75 tsp salt
- 0.5 tsp pepper
- 4 tbsp nonfat Greek yogurt
- 0.25 cups (59 ml) whole-wheat or gluten-free panko bread crumbs
- 0.25 cups (59 ml) raw unsalted shelled pistachios
- 2 tbsp olive oil
- 1 cups (237 ml) baby spinach
- 2 tbsp lemon juice
Instructions
- Cook quinoa according to package directions and set aside.
- Preheat oven to 375°F (190°C) and prepare a baking sheet with foil, spraying with nonstick cooking spray.
- Season your chopped with 1/2 teaspoon salt and 1/4 teaspoon pepper. Brush 1 tablespoon of nonfat Greek yogurt onto each fillet.
- 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.
- While fish is baking, fluff quinoa with a fork. Add baby spinach, lemon juice, 1 tablespoon oil, and 1/4 teaspoon each of salt and pepper; toss to combine.
- Serve quinoa with fish.
Notes
- For a finer crust, pulse pistachios in a food processor before mixing with panko.
- Leftovers can be stored separately (fish and quinoa) in airtight containers in the refrigerator for up to 3 days.
- Substitute almonds or other nuts for pistachios, adjusting the amount for similar texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fillet, 1/2 cup quinoa
- Calories: 400
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 12
- Carbohydrates: 40
- Fiber: 5
- Protein: 30
- Cholesterol: 50
Frequently Asked Questions
Can I substitute Greek yogurt with another ingredient for the fish topping?
Yes, you can use sour cream or a dairy-free yogurt alternative if you prefer.
What type of white fish works best for this recipe?
Cod is recommended for its mild flavor and texture, but you can also use halibut, tilapia, orange roughy, or grouper.
Is it possible to use a different type of nut instead of pistachios?
Absolutely! You can replace pistachios with almonds for a different flavor and crunch.
