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Matzo and Pistachio-Crusted White Fish
with dill / roasted asparagus / farro

Active: 30 Total: 30

Toasty matzo and pistachios make a unique topping for juicy fish fillets. Asparagus and fresh dill, two hallmarks of spring, add delicate freshness. We love the way they elevate this otherwise simple meal.
Smarts: Find matzo in the kosher foods section of your grocery store. You can buy pre-ground matzo meal or buy matzo crackers and pulse them in your food processor or blender.



  • Farro, uncooked - 1 cup
Matzo and Pistachio-Crusted White Fish:
  • Fish, any white variety - 1 lb
  • Lemons - 1 , wedges
  • Pistachios, shelled - 1/3 cup (look for pre-shelled pistachios to save time)
  • Dill, fresh - 1 Tbsp , chopped
  • Parchment paper - for baking
  • Butter - 3 Tbsp
  • Matzo meal - 1/3 cup
  • Salt - 1/4 tsp
  • Black pepper - 1/4 tsp
Roasted Asparagus:
  • Asparagus - 1 bunch , trimmed
  • Garlic - 2 cloves , chopped
  • Oil, cooking - 1 Tbsp


  1. Cook farro - (Double if making Thursday's meal.) Bring a saucepan of water to boil. Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. (Can be done up to 5 days ahead)

  2. Fish - (If prepping right before cooking, get oven heating first.) Thaw fish if frozen and pat dry. Season with some salt and pepper.

  3. Asparagus / Garlic / Lemons - Prep as directed and store separately. (Can be done up to 5 days ahead)

  4. Pistachios - Shell pistachios if not already shelled. Crush the pistachios by placing them in a ziptop bag and pounding with a meat tenderizer (or roll over them with a rolling pin), or pulse briefly in a food processor to form coarse crumbs. Store in an airtight container. (Can be done up to 5 days ahead)

  5. Dill - Prep as directed.

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  1. Heat oven to 425F / 218C degrees and line a sheet pan with parchment paper. Toss asparagus with garlic and cooking oil and season with some salt and pepper. Spread out on one half of the sheet pan.

  2. Melt butter in the microwave (~10-20 seconds). Stir pistachios, dill, matzo meal, salt, and pepper into melted butter.

  3. Lay fish filets out onto the second half of the sheet pan. Top with crumb mixture, pressing it gently into fish to help keep it in place.

  4. Transfer sheet pan to the oven and roast until fish is cooked through and asparagus is tender, ~10 minutes.

  5. If farro was made ahead, warm it in the microwave (remember to reserve half if making Thursday's meal).

  6. Divide fish among serving plates. Serve fish filets with farro and asparagus on the side and lemon wedges for squeezing over everything. Enjoy!



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