Matzo and Pistachio-Crusted White Fish
with dill / roasted asparagus / quinoa
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: Look for gluten-free matzo in the kosher foods section of your grocery store or online. You can buy pre-ground matzo meal or buy matzo crackers and pulse them in your food processor or blender.
Ingredients
- Quinoa, uncooked - 3/4 cup
- Stock, any type - 1 1/2 cups
- 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, gluten-free - 1/3 cup (sub any gluten-free breadcrumbs)
- Salt - 1/4 tsp
- Black pepper - 1/4 tsp
- Asparagus - 1 bunch , trimmed
- Garlic - 2 cloves , chopped
- Oil, cooking - 1 Tbsp
Prep
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Quinoa - Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
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Fish - (If prepping right before cooking, get oven heating first.) Thaw fish if frozen and pat dry. Season with some salt and pepper.
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Asparagus / Garlic / Lemons - Prep as directed and store separately. (Can be done up to 5 days ahead)
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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)
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Dill - Prep as directed.
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Make
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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.
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Melt butter in the microwave (~10-20 seconds). Stir pistachios, dill, matzo meal, salt, and pepper into melted butter.
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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.
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Transfer sheet pan to the oven and roast until fish is cooked through and asparagus is tender, ~10 minutes.
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If quinoa was made ahead, warm it in the microwave.
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Divide fish among serving plates. Serve fish filets with quinoa and asparagus on the side and lemon wedges for squeezing over everything. Enjoy!
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