Pistachio & Lemon Dusted Tilapia By Marie Rayner
Pistachio & Lemon Dusted Tilapia By Marie Rayner
Recipe Notes


  • 25g finely ground pistachio nuts
  • 1 small lemon
  • black pepper and fine sea salt to taste
  • 1 TBS light olive oil
  • 2 Tilapia fillets


  1. Mix the pistachio nuts and the finely grated zest of the lemon in a flat bowl.  Season the fish all over with salt and black pepper.  Dip the fish fillets into the pistachio nut mixture, pressing to help the nuts adhere to the surface of the fish.
  2. Heat the oil in a medium sized non-stick skillet over medium heat.  Add the fish, presentation side down, and brown for 3 to 4 minutes, until golden. Carefully flip the fish over and brown on the other side for an additional 3 to 4 minutes.  Remove from the heat and cover tightly with a lid. Let sit for 2 to 3 minutes, or until the fish is done and flakes easily  with a fork.  Squeeze the juice of half the lemon over top of the fillets and serve immediately.  Cut the remaining half of the lemon into wedges and serve at the table with the fish.