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Pistachio-Crusted Fish

Kim Lee
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main
Servings 4 servings


  • 3/4 cup uncooked quinoa
  • 4 6 ounce pieces firm skinless white fish (such as cod or tilapia)
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 tablespoons nonfat Greek yogurt
  • 1/4 cup whole-wheat or gluten-free panko bread crumbs Italian seasoned is a good choice
  • 1/4 cup raw unsalted shelled pistachios finely chopped
  • 2 tablespoons olive oil
  • 1 cup baby spinach
  • 2 tablespoons lemon juice


  • Cook quinoa per package directions and set aside when cooked.
  • Preheat oven to 375°F and prepare a baking sheet with foil and spray with nonstick cooking spray.
  • Season fish with 1/2 teaspoon salt and 1/4 teaspoon pepper, then brush 1 tablespoon nonfat Greek yogurt on 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, then add baby spinach, lemon juice, 1 tablespoon oil, and 1/4 teaspoon each salt and pepper; toss to combine and serve with fish.