Pistachio Crusted Tilapia with Lemon Potato and Roasted Snap Pea Radish Salad

This pistachio-crusted tilapia is a showstopper that comes together in just 35 minutes. The crust-a mix of crushed pistachios, panko, garlic and herbs-turns beautifully golden and crispy in the oven, while the fish stays flaky and tender. It’s served atop a warm French-inspired salad of potatoes, sweet roasted snap peas and punchy radishes, all tossed with fresh dill, parsley and a bright mustard-lemon dressing.

Every bite offers a delightful contrast of textures and flavors: the nutty crunch of the crust, the creamy potatoes, the crisp-tender vegetables and the tangy dressing. This dish is perfect for a spring or summer dinner and it’s surprisingly easy to make. Let’s get cooking!

Log in to save recipes and build weekly shopping lists.

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

11 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

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425°F. Wash and dry produce. Dice potatoes into ½-inch pieces. Finely chop pistachios (or crush in their bag with a heavy pan or rolling pin). Trim and remove strings from snap peas. Zest and quarter lemon. Trim and thinly slice radishes into rounds. Roughly chop parsley. Pick and roughly chop dill fronds.
2. Place potatoes in a small pot with enough salted water to cover by 2 inches. Bring to a boil, then reduce to a low simmer. Cook until tender, 15-20 minutes. Drain and set aside. While potatoes cook, in a small bowl, combine pistachios, panko, half the garlic powder (you’ll use the rest later), 1 tsp herbes de Provence, 1 tsp olive oil and a pinch of salt and pepper (for 4 servings: 2 tsp herbes de Provence and 2 tsp olive oil).
3. Pat tilapia dry with paper towels; season all over with salt and pepper. Place on one side of a lightly oiled baking sheet (spread across entire sheet for 4 servings). Evenly spread sour cream onto tops of fish. Mound with panko mixture, pressing to adhere (no need to coat undersides).
4. Toss snap peas on opposite side of sheet from tilapia with 1 tsp olive oil (2 tsp for 4 servings), salt and pepper. (For 4, toss snap peas on a second baking sheet.) Roast on top rack until tilapia is golden and cooked through and snap peas are tender, 8-10 minutes. (For 4, roast tilapia on top rack and snap peas on middle rack.)
5. Meanwhile, in a large bowl, combine lemon zest, remaining garlic powder, 2 TBSP olive oil, 2 tsp vinegar, 1 tsp mustard, juice from half the lemon, salt and pepper (for 4 servings: 4 TBSP olive oil, 4 tsp vinegar and 2 tsp mustard). Add potatoes, snap peas, radishes, parsley and dill to bowl with dressing; toss until everything is evenly combined.
6. Divide salad between bowls and top with 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 white fish like cod, haddock or halibut. Adjust cooking time as needed based on thickness.

Can I make this recipe ahead of time?

The salad components can be prepped ahead, but the tilapia is best cooked fresh to maintain its crispy crust. You can boil the potatoes and make the dressing in advance.

What can I use instead of sour cream for the crust?

You can use plain Greek yogurt or mayonnaise as a substitute for sour cream to help the crust adhere.