PISTACHIO CRUSTED HADDOCK
½ cup shelled pistachios
1 cup panko bread crumbs
2 tablespoons lemon zest
2 large garlic cloves
¼ cup fresh parsley leaves, packed
1 stick butter (½ cup), melted
2 pounds haddock filets
Preheat oven to 375 degrees.
Combine pistachios, bread crumbs, zest, garlic, parsley, and half of the melted butter in a food processer. Hit ‘pulse’ a few times to combine the ingredients but not completely pulverize, so there are still visible pieces of pistachio throughout.
Cover a large baking sheet with foil and spray lightly with non-stick spray. Place the filets on the sheet and top with the stuffing, spreading all over the filets evenly. Drizzle with the remaining melted butter.
Bake for 25-30 minutes until filets are just cooked through and flake easily with a fork.
Serve with rice, potato, a salad or your favorite side dishes. The photo shows it served over a delicious beet humus.
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