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Cajun-Pistachio-Crusted Tilapia
with zucchini / peppers

Active: 45 Total: 45

With its crispy, crunchy, flavor-packed crust, this tender fish bakes hands-off in the oven. 
Smarts: You'll use Cajun seasoning in both the fish and vegetables, so feel free to adjust with more or less depending on your preferences.



Cajun-Pistachio-Crusted Tilapia:
  • Pistachios, shelled - 1 cup
  • Lemons - 1 , wedges
  • Tilapia - 1 lb (sub any white fish)
  • Butter - 3 Tbsp
  • Cajun seasoning - 2 tsp
  • Mustard, Dijon - 1 tsp
  • Honey - 1 tsp
  • Foil - for cooking
  • Oil, cooking - 1 Tbsp
  • Parsley (opt) - 2 Tbsp , leaves torn
Cajun Zucchini and Peppers:
  • Zucchini - 1 lb , chopped
  • Bell peppers, any color - 2 , chopped (sub baby sweet peppers)
  • Oil, cooking - 1 Tbsp
  • Cajun seasoning - 2 tsp


  1. Zucchini / Bell peppers - Prep as directed and combine. (Can be done up to 5 days ahead)

  2. Pistachios - Finely chop the pistachios or pulse them in a food processor. (Can be done up to 5 days ahead)

  3. Lemons - Slice into wedges.

  4. Tilapia - Rinse and dry fish. Lightly salt and pepper.

  5. Make crust - Melt the butter in the microwave (~1 minute should do). Mix in Cajun seasoning (portion for fish), mustard, honey, and pistachios.

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  1. Heat oven to 425F / 218C degrees.

  2. Line a sheet pan with foil and brush with cooking oil (portion for fish). Add the tilapia and then spoon crust onto the fish. Bake until the fish is opaque and flaky, 10 to 14 minutes.

  3. While the fish is cooking, heat a large skillet over medium-high heat. Add the oil (portion for vegetables) and then the zucchini and bell peppers. Saute until very tender, 8 to 10 minutes. When the vegetables are tender, add the Cajun seasoning (portion for vegetables) and cook for 1 minute more.

  4. Serve the fish with vegetables on the side and parsley on top. Serve lemon wedges on the side to squeeze over everything. Enjoy!



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