Pesto Pistachio Fish FilletWine Pairings: Light Crisp Whites
- 4 tilapia fish fillets
- 1 tablespoon olive oil
- 1 large garlic clove, thinly sliced
- 1 lemon thinly sliced
- 1/3 cup pesto, homemade or your favorite kind
- 1 1/4 cup pistachios coarsely chopped
- 1 teaspoon olive oil for drizzling
- pinch of salt
- lemon for serving (optional)
Preheat the oven to 450 degrees F.
In a cast iron pan or baking sheet (line up the baking sheet with parchment paper or foil for easier clean up) place 1 tablespoon of olive oil.
Scatter the garlic slices and lemon slices over the olive oil in a single layer, trying to distribute them as evenly as possible.
Take each fish fillet and slather it on all sides, tops and bottoms with pesto (a little over a tablespoon of pesto per fillet—more or less to your taste).
Take a little over 1/4 cup of the pistachios and mound it over each fish fillet along the whole length, making sure to cover the entire surface (more or less nuts to your taste). Press the nuts well with your hands so they stick to the fish.
Place the fish fillet directly on top of the lemon and garlic slices on the pan. Repeat with the remaining fillets.
Drizzle olive oil over the pistachios on each fish fillet (about 1/4 teaspoon on each).
Place the pan on the bottom half rack of the hot oven and bake for 12-16 minutes (depending on how thick your fillets are) until the fish is cooked through and nuts are toasty.
Remove from the oven, sprinkle a pinch of salt over each fish fillet, drizzle with more olive oil, lemon juice if desired and serve.
Serves 4 | Recipe from www.twopurplefigs.com