Pistachio-Crusted Halibut with Roasted Broccolini
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 460
- Total Fat
- 24 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 85 milligrams
- Sodium
- 782 milligrams
- Carbohydrates
- 22 grams
- Dietary Fiber
- 7 grams
- Protein
- 41 grams
- Sugar
- 5 grams
- Total: 35 min
- Active: 35 min
Ingredients
1 lemon
3 bunches broccolini (about 1 1/2 pounds), trimmed
5 tablespoons extra-virgin olive oil
Kosher salt
1/4 teaspoon red pepper flakes
1/2 cup unsalted roasted pistachios
1/4 cup panko
2 tablespoons za’atar
4 6- to 7-ounce skinless halibut fillets
Directions
- Place a rimmed baking sheet in the center of the oven and preheat to 450˚ F. Grate the lemon zest and set aside. Cut the lemon into 4 wedges and add to a large bowl along with the broccolini, 2 tablespoons olive oil, 1/2 teaspoon salt and the red pepper flakes. Toss to coat. Spread on the hot baking sheet and roast until crisp-tender and charred, flipping halfway through, 15 to 20 minutes.
- Meanwhile, pulse the pistachios in a food processor until finely chopped. Add the reserved lemon zest, panko, za’atar and 1/2 teaspoon salt; pulse to combine. Transfer to a shallow bowl. Press the halibut fillets in the pistachio mixture, turning to fully coat all sides.
- Heat the remaining 3 tablespoons olive oil in a large nonstick skillet over medium heat until hot. Add the halibut and cook, turning once, until golden brown, about 4 minutes per side.
- Season the halibut with salt and divide among plates. Serve with the roasted broccolini and lemon wedges.