Fish Fillet with Pistachios and Grapes

Summer Entertaining 2024

Fish Fillet with Pistachios and Grapes



4 servings


4 1/2-inch-thick white fish fillets

3/4 cup mint, washed and chopped

1/2 cup parsley, washed and chopped

1/2 cup pistachio kernels, finely chopped

1/3 cup bread crumbs

Zest of 1 lemon

3 tablespoons olive oil


3/4 cup green grapes, halved 

3/4 cup red grapes, halved 

1 tablespoon olive oil

1 tablespoon rice vinegar


Mix together mint, parsley, pistachios, breadcrumbs and lemon zest. 

Rub fish lightly with oil, reserve extra oil. Press crumbs on fish and sprinkle with remaining oil.

Bake on a foil lined baking sheet at 350°F for 25 minutes.

Meanwhile, prepare the grape mixture. In a small sauce pan, heat oil, add grapes and sauté until softened, about 5 minutes. Stir in vinegar. Keep warm until fish is ready. 

Divide grape mixture onto four plates. Top with cooked fish.


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