---
title: "What’s cooking today: Roasted fish fillets with a pistachio crumb"
description: "I cooked fillets of fish topped with a pistachio and parsley crumb, using raw pistachios. You can make it within half an hour."
type: "NewsArticle"
publisher: "Daily Maverick"
site: "https://www.dailymaverick.co.za"
section: "UPPER CRUST FARE"
author: "Tony Jackman"
author_url: "https://www.dailymaverick.co.za/author/tonyjackman/"
canonical_url: "https://www.dailymaverick.co.za/article/2021-10-29-whats-cooking-today-roasted-fish-fillets-with-a-pistachio-crumb/"
published: "2021-10-29T12:35:57"
updated: "2021-10-28T16:54:18"
lang: "en-ZA"
word_count: 328
---

# What’s cooking today: Roasted fish fillets with a pistachio crumb

> I cooked fillets of fish topped with a pistachio and parsley crumb, using raw pistachios. You can make it within half an hour.

By Tony Jackman · Published 29 October 2021, 14:35 SAST · Updated 28 October 2021, 18:54 SAST

## Content

Use a firm white fish for this, such as kingklip, dorado, or kabeljou if you can source the sustainable aquaculture-farmed variety. The pistachios should not be crushed so much that they become dust; let them retain a good bit of crunch for the best effect.

*This recipe is best garnished with [this](https://www.dailymaverick.co.za/article/2021-10-29-pistachio-green-desert-fruit/)**column.*[https://www.dailymaverick.co.za/article/2021-10-22-year-of-the-orange-0-2-the-beginning/](https://www.dailymaverick.co.za/article/2021-10-22-year-of-the-orange-0-2-the-beginning/)

**Ingredients**

2 firm white fish fillets, skin on

100 g natural unsalted raw (green) pistachios, chopped finely

Handful parsley, finely chopped

Coarsely ground black pepper

1 slice of day-old seeded brown bread, crumbled

Salt to taste

Butter

Olive oil

**Method**

Chop the pistachios fairly finely; they should be partly small crumbs and partly pistachio “dust”. Use a broad board, as the pistachios will do a merry dance while you’re chopping them. And use a heavy chef’s knife. And be careful.

Chop the parsley and crumble the bread.

Combine crumbled pistachios, breadcrumbs and parsley in a bowl, grind in some black pepper and a little salt, and stir well.

Preheat the oven to 170℃.

Remove any pin bones, taking care not to break the flesh.

Melt butter and add olive oil on a moderate heat until foaming and slightly browned.

Season fillets on both sides. Fry fillets skin side down for about 5 minutes, then transfer the pan to a preheated 170℃ oven for 10 minutes.

Remove from the oven. Spoon on the crumb generously, drizzle with olive oil and return to the oven to roast for another 10 minutes. I served them with blanched green beans and sliced courgettes sautéed in olive oil, seasoned simply with salt and pepper. **DM/TGIFood**

*Tony Jackman is the Galliova Food Champion of the Year 2021. His book, foodSTUFF, is now available in the DM Shop.*[*Buy it here*](https://shop.dailymaverick.co.za/product/foodstuff-reflections-and-recipes-from-a-celebrated-foodie/)*.*

*SUBSCRIBE: There’s much more from Tony Jackman and his food writing colleagues in his weekly TGIFood newsletter, delivered to your inbox every Saturday.*[*Subscribe here*](https://www.dailymaverick.co.za/tgifood-newsletter-signup/)*. Also visit the*[*TGIFood platform*](https://www.dailymaverick.co.za/section/tgifood/)*, a repository of all of our food writing.*