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+ servings
Baked Pistachio Crusted Fish
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins

Baked fish fillets in a paleo crispy pistachio coconut crust served over the best zesty mango sauce. Perfect as a romantic dinner for two or to feed a crowd.

Course: Entree
Cuisine: International
Servings: 2 people
Author: Florentina
  • 1/4 c pistachios
  • 2 tbsp shredded coconut (unsweetened)
  • 1 tbsp coconut oil
  • 2 x 6 oz fish fillets like cod, halibut or mahi mahi
  • 1 zested lime
  • 1/2 tsp sea salt or to taste
  • 1/2 tsp red pepper flakes (optional)
Mango Sauce
  • 2 yellow mangos
  • 1/2 lime ( juice only)
  • 2 tsp extra virgin olive oil
  • 1 tsp honey
  • 1 pinch sea salt
  1. Preheat oven to 400"F

  2. In the bowl of a small food processor chop the pistachios with the coconut until coarse with a nice texture. Transfer to a plate.

  3. Pat the fish fillets dry with paper towels very well. Drizzle a teaspoon of the coconut oil on top and rub all over.

  4. Sprinkle well all over with sea salt and red pepper flakes to your taste.

  5. Place the fish on top of the chopped pistachio and coconut mix and use your hands to pat it to coat all over.

  6. Add a drizzle of coconut oil to a baking sheet and place the Crusted fish on top. Drizzle a little more coconut oil on top and bake in the preheated oven for 10 to 15 minutes until cooked through. ( the baking time will depend on the thickness of the fillets and your oven, so keep an eye on it)

Mango Sauce
  1. Meanwhile add the mangos, lime juice, olive oil and sea salt to a blender. Puree until smooth.

  2. Drizzle a serving plate with some of the mango sauce and place the baked fish on top. Drizzle with more sauce and garnish with the lemon zest.