Pistachio-Crusted Tilapia with Lemon Potato and Snap Pea Salad

This pistachio-crusted tilapia is a quick and impressive dinner that comes together in just 35 minutes. The fish gets a crunchy, flavorful coating of crushed pistachios, panko, garlic and herbs, then bakes to golden perfection. It’s served over a warm French-inspired salad of tender potatoes, sweet roasted snap peas and peppery radishes, all tossed in a bright mustard-lemon dressing.

The combination of textures and flavors is simply irresistible: the nutty crust, the flaky fish and the zesty, herbaceous salad. It’s a complete meal that feels special enough for company but easy enough for a weeknight. Plus, it’s a great way to incorporate more fish into your diet with a side that’s anything but boring.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

3.35 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

22 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

0.33 tablespoon Herbes de ProvenceView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

4 ounce Sugar Snap PeasView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with a rack in the top position. For 4 servings, also use the middle rack. Wash and dry all produce. Dice potatoes into ½-inch pieces. Finely chop pistachios or crush them in a bag with a heavy pan. Trim snap peas and remove strings. Zest and quarter the lemon. Thinly slice radishes into rounds. Roughly chop parsley and dill.
2. Place potatoes in a small pot and cover with salted water by 2 inches. Bring to a boil, then reduce to a simmer. Cook until tender, 15-20 minutes. Drain and set aside. Meanwhile, in a small bowl, combine pistachios, panko, half the garlic powder, 1 tsp herbes de Provence (2 tsp for 4 servings), 1 tsp olive oil (2 tsp for 4 servings) and a pinch of salt and pepper.
3. Pat tilapia dry with paper towels and season all over with salt and pepper. Place on one side of a lightly oiled baking sheet (for 4 servings, spread across the whole sheet). Spread sour cream evenly over the tops of the fish. Press the panko mixture onto the sour cream layer (no need to coat the undersides).
4. Toss snap peas on the opposite side of the sheet with 1 tsp olive oil (2 tsp for 4 servings), salt and pepper. For 4 servings, use a second baking sheet for the snap peas. Roast on the top rack until tilapia is golden and cooked through and snap peas are tender, 8-10 minutes. For 4 servings, roast tilapia on top rack and snap peas on middle rack.
5. Meanwhile, in a large bowl, whisk together lemon zest, remaining garlic powder, 2 tbsp olive oil (4 tbsp for 4 servings), 2 tsp rice wine vinegar (4 tsp for 4 servings), 1 tsp Dijon mustard (2 tsp for 4 servings), juice from half the lemon and salt and pepper to taste. Add the cooked potatoes, roasted snap peas, sliced radishes, parsley and dill. Toss until well coated.
6. Divide the salad among plates and top with the pistachio-crusted tilapia. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different fish instead of tilapia?

Yes, you can substitute tilapia with other mild white fish like cod, haddock or halibut. Adjust cooking time as needed based on thickness.

How do I store leftovers?

Store the tilapia and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat the fish gently in the oven or microwave to avoid drying it out.

Can I make this recipe nut-free?

Absolutely! Omit the pistachios and increase the panko to 1/3 cup or use crushed seeds like sunflower or pumpkin seeds for a similar crunch.