Halibut Fillets Coated with Crispy Pistachio and Served with a Creamy Lemon and Parsley Sauce
Crunchy pistachio crusted fillets of fresh white fish and served with a luxurious creamy, lemon and parsley sauce.
Ingredients
The fish:
- 4 halibut fillets, skin on – or fish of your choice
For the crispy topping:
- 20g panko breadcrumbs, or gluten free breadcrumbs if necessary
- 15g unsalted butter, melted
- 30g chopped pistachios
- 8g fresh parsley, chopped
- 5g/2 teaspoons grated lemon rind
- 2 tablespoons lemon juice
- ⅛ teaspoon fine salt
- ⅛ teaspoon freshly ground black pepper
The lemon and parsley sauce:
- 40g unsalted butter
- 40g/2 shallots or onion, peeled and finely chopped
- 8g/2 cloves of garlic, peeled and finely chopped
- grated zest from 1 medium lemon
- 120ml/ ½ cup dry white wine
- 120ml/ ½ cup fresh double/heavy cream
- 2 tablespoons lemon juice
- 8g fresh parsley, chopped
- ⅛ teaspoon fine salt
- ⅛ teaspoon freshly ground black pepper
Serving options:
- Mashed or new potatoes
- Green leaves/salad
- Green vegetables
Instructions
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Collect together your equipment (see Recipe Notes below) and ingredients.
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Preheat oven to Fan Oven 180°C/200°C/400°F/Gas 6
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Prepare pistachio crust and the fish: chop the pistachio nuts and the parsley.
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Melt the butter and mix thoroughly with the remaining ingredients – pistachio nuts, breadcrumbs, lemon zest, lemon juice, chopped parsley, salt and pepper.
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Coat the fish and cook: divide the topping between the top of each fish fillet.
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Transfer to a baking tray lined with lightly oiled baking parchment pressing the coating down onto the fish flesh evenly.
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Cook in the centre of a preheated oven for 15 minutes or until the fish is cooked to your liking.
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Whilst the fish is cooking, make the Lemon and Parsley Sauce: melt the butter in a medium sized pan over a moderate heat and add the chopped shallots. Cook for 5 minutes until softened and only very slightly caramelised.
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Finely chop the parsley whilst the shallots cook.
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Add the garlic and cook for a further minute.
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Add the wine and lemon zest and reduce the wine by half.
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Stir in the cream and seasoning.
Preparing ahead? Set aside now and finish later, just before serving. If necessary store in the fridge in the meantime.
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Just before serving, bring to a gentle simmer.
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Take off the heat and add the lemon juice and parsley. Stir well, taste and adjust seasoning if necessary.
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To serve: serve the fish fillets drizzled in the sauce, with your potatoes and green vegetables/salad of choice.
Recipe Notes
Equipment:
- kitchen scales and measuring spoons
- chopping board and knife
- small mixing bowl
- baking tray lined with lightly oiled baking parchment
- frying pan or medium sized pan
To serve:
In winter, I prefer to serve this with mashed potatoes and hot vegetables, such as the spinach you can see in the photograph. In summer, I am more likely to serve new potatoes and a green salad.