If you’re looking for an easy baked fish recipe that’s quick to make during those busy weeknights yet special enough for date night or entertaining, then try this recipe for pistachio-crusted fish. Succulent and flaky baked arctic char is topped with Dijon mustard and chopped pistachios for one mouth-watering entrée.
I absolutely adore this recipe for pistachio-crusted fish. I’ve made it so many times the past few months, and it always amazes me just how tasty it is using so few ingredients.
This baked fish recipe can be on the table in under 30 minutes, which means it’s perfect for those nights when you don’t have a lot of time to prepare something, but you want something satisfying, wholesome and delicious. While the fish is cooking, you can make a simple side to go with. Easy, right?
Aside from being a quick weeknight dinner, it’s special enough for those times when you are entertaining family and friends. And you can easily adjust the recipe yield to serve more people, if needed. I mean, what’s not to love?
Fan of arctic char recipes? Check out this recipe for baked arctic char with honey soy marinade!
Ingredients for Pistachio-Crusted Fish
- Arctic char fillets: I used two (6-ounce) fillets. If you have a fish fillet with the narrow, thin tail end, tuck it underneath the piece of fish so it doesn’t overcook.
- Salt and black pepper
- Dijon mustard: Dijon mustard adds flavour to the fish, but it also helps the pistachios adhere to it.
- Pistachios: Chopped pistachios add flavour and texture to the fish. I like to have little bits and slightly bigger bits. I like to chop the pistachios with a mini food processor. If you don’t have one of those, you can chop the pistachios with a knife.
- Olive oil
Can I Use Another Variety of Fish?
Absolutely! I used arctic char fillets in this recipe, but you can substitute with another variety of fish. Salmon and rainbow trout are yummy options.
How To Make It
Here is an overview of how to make baked fish with pistachios (full details are in the recipe card below):
- Line a sheet pan with parchment paper and place the fish fillets on there. Pat the fillets dry of excess moisture with some paper towels, then season with salt and black paper.
- Brush the fillets with Dijon mustard.
- Top the fillets with chopped pistachios, gently pressing them in so they’ll adhere to the fish. Drizzle with a little olive oil.
- Bake the fish until cooked through.
How Long Does the Fish Have To Be Baked?
In Canada, it is recommended to cook fish to an internal temperature of 158 degrees Fahrenheit.
I generally find that it takes about 12 to 15 minutes to cook the arctic char fillets, but the cook time may vary depending on the thickness of your fillets.
Once cooked (aside from reaching the recommended internal temperature), the fillets should be opaque and flake easily with a fork.
What To Serve With It
This pistachio-topped fish recipe pairs deliciously with any of these sides:
- Fluffy rice or quinoa
- Cauliflower rice
- Steamed or roasted veggies
- Crispy potato wedges
- Mashed potatoes
- Mashed parsnips
- Green salad (either on the side or serve the pistachio-topped fish over a bed of your favourite salad greens dressed with a simple vinaigrette)
More Easy Seafood Recipes
If you make pistachio-crusted fish recipe, be sure to leave a comment below!
Pistachio Crusted Fish
- 4 (6-ounce) arctic char fillets (boneless)
- ¼ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons Dijon mustard
- 8 tablespoons chopped pistachios, I used a lightly salted variety
- 1 tablespoon olive oil
- Preheat oven to 400 degrees Fahrenheit.
- Line a sheet pan with parchment paper. Place the arctic char fillets, skin side down, on the sheet pan. Pat the arctic char fillets dry of excess moisture with some paper towels, then season them with salt and black pepper. Brush the fillets with Dijon mustard, then top with the chopped pistachios, gently pressing them into the fish. Drizzle with olive oil.
- Bake the fish fillets for 12 to 15 minutes or until they're cooked through, opaque and flake easily with a fork (insert the tines of a fork into the thickest part of the fish at an angle and twist gently; it should flake easily). Serve and enjoy!Note: Cook time may vary depending on the thickness of your fillets.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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Tried this recipe?
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