Pistachio Crusted Sea Bass

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

Serves 4

INGREDIENTS

• 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

DIRECTIONS

• 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: