Pistachio- Crusted Branzino

Pistachio- Crusted Branzino

Yields1 ServingCategory


 4 branzino fillets, skinned (from 2 fish)
 ½ tsp sea salt
 ½ tsp lemon pepper
 ¼ cup creamy caesar dressing or homemade mayo
 1 tbsp freshly chopped parsley or chives 1⁄2 tsp Dijon mustard
 1 cup coarsely chopped salted pistachios 1⁄2 cup Rorie’s Grain Free Crumbs
 2 tsp nutritional yeast (optional) avocado or olive oil
 1 lime- for juice and zest



Preheat oven to 400°F. Spray or brush a metal baking sheet (unlined so the fish will be crispy) with oil.


Season fish with salt and pepper; place into a bowl.
In a small bowl, combine dressing with herbs and mustard; coat fish on both sides.


In a second small bowl, combine pistachios, crumbs, and nutritional yeast, if using.


Place fish on the pan with the underside facing up.
Sprinkle with 1/3 of the crumble mixture.
Flip fish; thoroughly coat the top with remaining crumble so it looks nice and crusted.


Drizzle or spray fish with oil, then bake 20–25 minutes or to desired doneness.

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