Pistachio Herb Crusted Citrus Fish
Ingredients
Units
Scale
- 1 lb salmon fillets (or similar fish such as steelhead trout, Arctic char, or cod)
- 2 tablespoons olive oil
- 3–4 sprigs fresh rosemary, finely chopped
- 3 sprigs fresh thyme, leaves removed and chopped
- 1/2 head of parsley, finely chopped
- 3 green onions, finely chopped
- 1 garlic clove, minced
- zest and juice of 1 lemon
- zest and juice of 1 orange
- 1 lemon, 1 orange, and 1 blood orange, thinly sliced (for the bed of the fish)
- 1 teaspoon salt
- 1/4 cup finely chopped pistachios
Instructions
- Preheat your oven to 425°F (220°C). Line a baking tray with parchment paper.
- Lay the citrus slices (lemon, orange, and blood orange) in a single layer on the prepared tray to create a bed for the fish.
- Pat the fish fillets dry with a paper towel. Place the fillets skin-side down on the citrus slices.
- In a small bowl, mix the rosemary, thyme, parsley, green onions, garlic, pistachios, lemon zest, orange zest, olive oil, and salt. Stir until well combined.
- Evenly spread and gently press the herb-pistachio mixture onto the top of the fish fillets, ensuring it adheres well.
- Bake in the preheated oven for approximately 7 minutes per ½ inch of fish thickness. For salmon, this typically takes about 30 minutes, depending on the fillet’s size and thickness. The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Remove from the oven and let the fish rest for a couple of minutes. Serve directly on the citrus slices for added aroma and flavor, and drizzle with the reserved citrus juices if desired.
