Halibut Fillets Coated with Crispy Pistachio and Served with a Creamy Lemon and Parsley Sauce

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Crunchy pistachio crusted fillets of fresh white fish, served with a luxurious creamy, lemon and parsley sauce. This easy dish is quick enough for a midweek supper but special enough to impress guests for a delicious meal at home. It works as well in winter as it does in summer; in winter, I prefer to serve it with mashed potatoes and hot vegetables, such as the spinach you can just see in the photographs. In summer, I am more likely to serve new potatoes and a green salad. The sauce alone, is a great one to have in your arsenal of recipes and can be used with pretty much any fish: fried, grilled, steamed or oven-baked.

I have used halibut fillets, but this recipe works beautifully with other white fish such as haddock, hake and cod and Emma loves it with salmon. You can serve the fish without the crust but with the sauce, and equally, you could just add the crust to the fish and serve with lemon wedges.

Quick and easy to make, the fish is cooked in the oven in 12 – 15 minutes, during which time time you can make the sauce. If you prefer, the sauce can be made in advance and heated up at the last minute.

I love cooking fish in the oven, not only does it mean no added fat for frying, it has the added benefit of ensuring your house does not smell of fish for hours afterwards. It’s a double win!

How to make Halibut Fillets Coated with a Crispy Pistachio and Served with a Creamy Lemon and Parsley Sauce

NB Nut allergy? If you are allergic to nuts, simply omit them and add extra breadcrumbs.

Collect all your ingredients together:

The fish:

• halibut fillets, skin on – or fish of your choice

For the crispy topping:

• panko breadcrumbs, or gluten free breadcrumbs if necessary
• unsalted butter, melted
• chopped pistachios
• fresh parsley, chopped
• grated lemon rind
• lemon juice
• fine salt
• freshly ground black pepper

The lemon and parsley sauce:

• unsalted butter
• shallots (or onion), peeled and finely chopped
• cloves of garlic, peeled and finely chopped
• grated lemon zest
• dry white wine
• fresh double/heavy cream
• lemon juice
• fresh parsley, chopped
• fine salt
• freshly ground black pepper

Serving options:

• Mashed or new potatoes
• Green leaves/salad
• Green vegetables

Prepare pistachio crust and the fish:

1. Pistachio Crust – chop the pistachio nuts and the parsley.
2. Melt the butter and mix thoroughly with the remaining ingredients – pistachio nuts, breadcrumbs, lemon zest, lemon juice, chopped parsley, salt and pepper
3. Coat the fish and cook: divide the topping between the top of each fish fillet.
4. Transfer to a baking tray lined with lightly oiled baking parchment pressing the coating down onto the fish flesh evenly.
5. Cook in the centre of a preheated oven.

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Make the Lemon and Parsley Sauce:

1. Whilst the fish is cooking, make the 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.
2. Finely chop the parsley whilst the shallots cook.
3. Add the garlic and cook for a further minute.
4. Add the wine and lemon zest and reduce by half.
5. 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.
6. Just before serving, bring to a gentle simmer.
7. 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. 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.

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.