Lemon Pistachio Crusted Snapper
Lemon Pistachio Crusted Snapper is a flavorful dish that elevates ordinary fish to something extraordinary. Instead of ending up with dry, bland fish, this recipe features a succulent snapper coated with a crunchy lemon-pistachio crust. The combination of tangy lemon and crunchy pistachios adds a delightful texture and zesty flavor, making each bite a treat.
It’s an easy way to enjoy a healthy meal without sacrificing taste. Perfect for a weeknight dinner or a special occasion, this dish showcases the fresh flavors of the sea while keeping it juicy and delicious.
Ingredients for Lemon Pistachio Crusted Snapper
- Snapper: This recipe calls for 1 whole snapper, but you can substitute with flounder, tilefish, or sea bass. Deboning the fish before baking makes it easier to eat.
- Lemon: You’ll need 1 lemon for zest and juice. The zest adds bright flavor, while boiling the zested lemon helps reduce bitterness.
- Pistachios: Use ½ cup of shelled pistachios, which will form the crunchy crust.
- Extra Virgin Olive Oil (EVOO): You’ll need about ⅓ cup, divided into two parts—one for blending with the lemon pesto and the other for the breadcrumb mixture.
- Parmesan Cheese: Incorporate ¼ cup of grated Parmesan cheese for added richness.
- Bread Crumbs: Use 1 cup of breadcrumbs to give texture to the crust.
- Fresh Parsley and Basil: Use 2 tablespoons of chopped parsley and 2 tablespoons of chopped basil for freshness.
- Garlic Cloves: Add 2 garlic cloves, which will enhance the flavor of the pesto mixture.
Step by Step Process for Making Lemon Pistachio Crusted Snapper
Prepare the Lemon:
Start by zesting the lemon with a sharp knife, ensuring you remove the outer skin while leaving the bitter white pith behind. Once zested, bring a small pot of water to a boil and add the lemon zest. Boil for 5 minutes to help reduce bitterness, then remove and set aside to cool.
Make the Lemon Pesto:
Preheat your oven to 425°F (220°C). In a food processor, combine the boiled lemon zest, ½ cup of shelled pistachios, juice from half the lemon, 2 garlic cloves, and ½ of the EVOO. Process until smooth, then slowly add the remaining olive oil until creamy.
Combine with Breadcrumbs:
\In a separate bowl, combine the lemon pesto with ¼ cup of grated Parmesan, 1 cup of breadcrumbs, 2 tablespoons of chopped parsley, and 2 tablespoons of chopped basil. Mix well, adding more olive oil if necessary until the mixture holds together like a dough that can form patties.
Prepare the Snapper:
Place the deboned snapper on a baking sheet, skin side down. Generously top each fillet with the breadcrumb mixture, pressing it down firmly to ensure it adheres to the fish.
Bake the Snapper:
Bake the snapper in the preheated oven for 5-9 minutes. Use an instant-read thermometer to check for doneness—remove the fish once it reaches 145°F (63°C).
Serve:
Once cooked, remove the snapper from the oven and serve with half a lemon for squeezing over the top.
Pair with Sides:
For a complete meal, serve the lemon pistachio crusted snapper alongside Italian cabbage, Brussels sprouts, or a light pasta dish. A hearty soup like zuppa toscana can also complement the meal nicely.
FAQ’S
Can I use a different type of fish?
Yes, you can substitute snapper with other types of fish like flounder, tilefish, or sea bass. Just ensure the fish is deboned for easier eating.
How do I know when the fish is cooked?
The best way to determine doneness is by using an instant-read thermometer. The fish should reach an internal temperature of 145°F (63°C).
What if I don’t have pistachios?
If you don’t have pistachios, you can use other nuts like almonds or walnuts, or even breadcrumbs for a simpler crust.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven to maintain the crust’s texture.
Can I make the pesto ahead of time?
Yes, you can prepare the lemon pesto in advance. Store it in the refrigerator for up to 3 days before using it on the snapper.
What sides pair well with this dish?
This snapper goes well with sautéed greens, Italian cabbage, Brussels sprouts, or a light pasta dish like lemon pasta or creamy red pepper pasta.
How do I avoid the lemon zest being bitter?
When zesting the lemon, make sure to avoid the white pith, which is bitter. Boiling the zest helps remove some of the bitterness as well.
Can I bake the snapper without the crust?
Yes, you can bake the snapper plain, but the crust adds flavor and texture. If you prefer a lighter dish, simply season the fish with salt, pepper, and lemon juice before baking.
Is this recipe gluten-free?
To make it gluten-free, substitute regular breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
Can I freeze the cooked snapper?
It’s not recommended to freeze cooked fish as it can change the texture. However, you can freeze the uncooked, crusted snapper and bake it from frozen, adding a few extra minutes to the cooking time.