Pistachio-Crusted Fish with Lemon-Dill Aioli

Pistachio Crusted Fish with Lemon Dill Aioli is a simple way to enjoy a restaurant-quality dinner at home. Ready in about 30 minutes, this dish is elegant enough for a date night but easy enough for a weeknight. Pair it with roasted potatoes or a lightly dressed grain salad for a balanced meal.

I love serving fish at home — it’s light, flavorful and cooks quickly. Because fish is perishable and my family’s schedule varies, I usually buy fresh fillets when possible. If you prefer frozen, look for a high-quality brand that you trust. The recipe below works well with a variety of white fish and a few other options listed in the substitutions.

The pistachio crust gives the fish a crunchy, nutty finish while lemon zest and parsley brighten the flavor. A simple lemon dill aioli complements the crust with creamy, garlicky tang. The components are straightforward: pulse the pistachios, mix with zest and herbs, brush the fillets with a bit of mayonnaise so the crust adheres, bake, then spoon the aioli over the fish when serving.

How to make Pistachio Crusted Fish with Lemon Dill Aioli:

• Preheat the oven to 375°F (190°C). Lightly brush a baking dish with olive oil and place the fish in the dish.
• Place shelled pistachios in a mini food processor and pulse until they are coarsely ground. You want small pieces, not a paste.
• Combine the chopped pistachios with the zest of one small lemon and 2 tablespoons of chopped fresh parsley. Season with salt and freshly ground black pepper to taste — if your pistachios are salted, you may not need extra salt.
• Brush the top of each fish fillet with a thin layer of mayonnaise to help the pistachio mixture stick.
• Gently press the pistachio mixture onto the mayonnaise-topped fillets so the crust covers the surface.
• Bake the fish for about 12–15 minutes, or until it flakes easily with a fork. Cooking time will vary with thickness and type of fish; thicker fillets may require a few additional minutes.
• While the fish bakes, prepare the Lemon Dill Aioli by combining mayonnaise with chopped fresh dill, lemon juice, and minced garlic. Stir until smooth and refrigerate until ready to serve.

• When the fish is done, transfer to plates and spoon the lemon dill aioli alongside or on top. Garnish with additional lemon zest or a sprig of dill if desired.

The result is a flavorful, textured fish with a bright, creamy sauce — a balanced dish that looks and tastes like something from a favorite restaurant but requires minimal effort.

Serve with:

• Roasted potato wedges or small roasted potatoes
• A simple green salad with lemon vinaigrette
• Oven risotto or a small serving of a herbed grain, such as farro or barley
• Steamed or roasted seasonal vegetables — green beans, asparagus, or broccoli pair well

For more fish recipes perfect for two:

• Blackened or simply seared fillets with a fresh salsa
• Butter-basted fish served with braised baby vegetables
• Fish en papillote with vegetables and herbs
• Sheet-pan baked fish with a bright chili-lime glaze and garlicky greens
• Light ceviche-style preparations for a refreshing starter

Below are the ingredients, simple equipment suggestions and step-by-step instructions so you can prepare this pistachio-crusted fish with confidence.

Pistachio Crusted Fish with Lemon Dill Aioli

By
Carol | From A Chef’s Kitchen

A quick, elegant fish recipe with a crunchy pistachio crust and a bright lemon dill aioli. Ready in about 30 minutes.

Prep Time:
15 mins

Cook Time:
15 mins

Total Time:
30 mins

Servings:
2

Equipment

• Mini food processor or sturdy blender
• Baking dish (13 x 9 or similar)
• Small mixing bowls

Ingredients

Fish

• 1 tablespoon olive oil
• 1/3 cup pistachios, shelled
• Zest of 1 small lemon (about 2 teaspoons)
• 2 tablespoons chopped fresh parsley
• Salt and freshly ground black pepper, to taste
• 2 fillets (6–8 ounces each) white fish such as tilapia, barramundi, sole, or catfish
• 2 tablespoons mayonnaise

Lemon Dill Aioli

• 1/2 cup mayonnaise
• 2 tablespoons chopped fresh dill
• Juice of 1 small lemon
• 2 cloves garlic, minced

Instructions

Fish

1. Preheat the oven to 375°F (190°C). Lightly brush a baking dish with olive oil.
2. Pulse the pistachios in a mini food processor until coarsely ground.
3. Mix the ground pistachios with lemon zest and chopped parsley. Season with salt and pepper.
4. Place the fish fillets in the prepared dish and brush the top of each fillet with mayonnaise.
5. Evenly sprinkle the pistachio mixture over each fillet, pressing gently so it adheres.
6. Bake for 12–15 minutes, or until the fish flakes easily with a fork. Adjust time for thicker fillets.

Lemon Dill Aioli

1. Whisk together mayonnaise, chopped dill, lemon juice and minced garlic in a small bowl. Chill until ready to serve.

Notes

Substitutions:

• Enjoy this recipe with tilapia, sole, grouper or catfish. It also works with salmon, cod or Chilean sea bass — increase baking time for thicker fillets.
• If you prefer, use pecans or walnuts in place of pistachios for a different nutty flavor.

Make Ahead:

• You can assemble the crusted fish a day ahead and refrigerate, then bake just before serving.
• The aioli keeps well in the refrigerator for 1–2 days.

Nutrition (estimate)

Serving: 1 | Calories: approx. 822 kcal (values are estimates and will vary with ingredients and portion sizes)

Nutritional values are estimates only. Adjust as needed for dietary restrictions, allergies, or health concerns.

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