Pistachio Crusted Baked White Fish Fillet

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Liven up fish recipes by using ground nuts, like pistachios, walnuts, or almonds.

If you’d like to include seafood in your diet, and you’re looking for an easy and healthy option, try our unique and delicious recipe. Encrust the fish (sole, flounder or halibut are good choices), drizzle it with extra-virgin olive oil, and bake it. It’s really that easy! Serve it with a salad of your choice and enjoy a delicious, homemade, healthy meal with your family.

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Pistachio Crusted Baked White Fish Fillet

This crusted baked fish recipe provides essential nutrients to your body and is quick and easy to make.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 2 people
Serving Size 1 fillet
Course Dinner
Cuisine Universal


  • 1/4 teaspoon kosher or sea salt
  • 1/2 teaspoon black pepper
  • 7 ounces white fish fillet sole, flounder, or halibut are good choices
  • 3 tablespoons pistachios ground
  • extra virgin olive oil


  • Preheat the oven to 350 degrees F.
  • Sprinkle the fish with salt & pepper then rub around the fish to distribute evenly.
  • Cover the fish fillets with the pistachios well. Pat the pistachios towards the fish to make them stick well.
  • Lay the fish on an oiled baking pan then drizzle or spray fish with extra-virgin olive oil. Bake for 15 to 20 minutes in the middle oven rack. Divide into 2 portions and serve.

Nutrition Information

Serving: 1fillet | Calories: 248kcal | Carbohydrates: 10g | Protein: 16g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 45mg | Sodium: 220mg | Fiber: 4g | Sugar: 1g |
SmartPoints (Freestyle): 7
Keywords Diabetic-Friendly, Gluten-Free, Paleo, Quick and Easy, Seafood

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We have other seafood recipes that you might like:

Slow Cooker Halibut Stew

Grilled Halibut with Corn Coconut Curry Sauce and Grilled Cherry Tomato Chutney by Bobby Flay

Wild Caught Cod with Moroccan Couscous

Salmon-Lentil Patties

Simply Sautéed Lemon Tilapia

Oven-Crisp Fish Tacos

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Rowena Dumlao-Giardina

Rowena is a recipe developer and food & travel writer/photographer from Italy with Asian roots. Creating healthy dishes in her own kitchen is priority. She believes there is nothing more satisfying than knowing that her family is eating natural & nutritious meals.

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  1. Even though we patted the whitefish fillets dry before seasoning and adding the pistachio, it was so wet and soggy coming out of the oven. I put it back in, under the broiler and that only marginally helped. What might I have done wrong?

    1. Peggy, If the Pistachios were not ground enough that could have been the issue. Try this: instead of oil, add a light layer of mayo to the fish, then press in the finely ground Pistachios. Works like a charm!

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