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Week of 4/22/24

Pistachio-Crusted White Fish
with dill / roasted asparagus / green peas

Active: 30 Total: 30
Original GF Paleo Vegetarian
Pistachio-Crusted White Fish

Toasty 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. 

Tags
Low Calorie, Quick and Easy, Air-Fryer Friendly
Proteins
Fish, non-canned
Cuisines
American
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36

Ingredients

Metric
Servings:
4
Green Peas:
  • Dill, fresh - 1 tsp , chopped
  • Peas, fresh or frozen - 1 1/2 cups
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
  • Peas, frozen - 1 cup
  • Parchment paper - for baking
  • Almond 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

Prep

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

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

  3. 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)

  4. Dill (portions for fish and peas) - Prep as directed.

  5. Peas - Defrost.

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Make

  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. Combine crushed pistachios, dill (portion for fish), salt, and pepper in a small bowl.

  3. Lay fish filets out onto the second half of the sheet pan. Top with pistachio 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. While fish cooks, cook peas according to package directions. Stir in dill (portion for peas) and season with some salt.

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

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