I like to serve this pistachio crusted sea bass with broccoli mash and a light iceberg salad. The pistachio crust adds an amazing flavor to the tender, flaky fish. I have tried this crust with wild halibut and it tasted really good as well. I recommend getting a white fish that is wild from your grocery store. If there is no wild sea bass, go for something else. This is a meal the whole family will love. In this recipe, I used a silicone baking sheet mat which doesn’t require any oil. I love cooking with them because they are easy to clean, save money on parchment paper/ cooking spray & you end up consuming less calories!
Pistachio Crusted Sea Bass
- 1 cup pistachios
- Handful cilantro
- 1 jalapeño, seeds removed
- 1 garlic clove
- 1 lime, juiced
- 1 tsp sea salt
- 3 tbsp extra-virgin olive oil
- 4 wild sea bass fillets
For The Broccoli:
- 2 broccoli heads
- 4 tbsp almond milk or any nut milk
- 1 tbsp extra-virgin olive oil
- 1 tbsp juice of lemon
- 1/2 tsp garlic powder
- Sea salt & pepper to taste
- STEP 1. Preheat oven to 400 F or 200 C.
- STEP 2. In a good processor, add the pistachios, cilantro, jalapeño, garlic, lime juice, sea salt and olive oil. Pulse until chopped up into fine pieces.
- STEP 3. Line a baking sheet with a silicone baking mat.
- STEP 4. Place the fish fillets onto the baking sheet and top each fillet with the pistachio pesto. Spread it out evenly using your hands.
- STEP 5. Bake the fish for 12-15 minutes, until flaky and golden on top.
- STEP 6. While the fish is in the oven, prepare the broccoli by bringing a pot of water to a boil. Add the broccoli florets and bring the heat to a medium. Cook for 7 minutes, until tender. Strain the broccoli and transfer to a food processor.
- STEP 7. Add the rest of the ingredients and pulse until well combined.
- STEP 8. Serve the seabass over broccoli mash and enjoy.
Tools/Products Used In This Recipe: