Pistachio Crusted Barramundi with Fennel and Orange Salad

Cook time:
Serves 4 Ingredients: 1/2 cup - Unsalted shelled pistachios, finely chopped , 1/2 cup - Panko bread crumbs, Zest from 1 orange, Salt and pepper to taste, 4 - 6 ounce boneless, skinless barramundi filets, 3 tablespoons - Extra virgin olive oil, plus more for drizzling, 4 teaspoons - Dijon mustard, 5 - Oranges, any variety , 1/2 - Small-medium fennel bulb, plus some fronds for garnish, 1/4 - Small red onion,
The Current Recipes
Light and Lean

Pistachio-Crusted Barramundi
with Fennel and Orange Salad

  • 25m prep
  • 15m cook
  • Serves 4
  • RECIPE CREATED BY
    Nicole Gaffney

  • Pairs With White Wine

  • Perfect for Weekend Lunch

  • Perfect for Family Dinner

Ingredients

Fish
  • 1/2 cup Unsalted shelled pistachios, finely chopped
  • 1/2 cup Panko bread crumbs
  • Zest from 1 orange
  • Salt and pepper to taste
  • 4 6 ounce boneless, skinless barramundi filets
  • 3 tablespoons Extra virgin olive oil, plus more for drizzling
  • 4 teaspoons Dijon mustard
  • 5 Oranges, any variety
  • 1/2 Small-medium fennel bulb, plus some fronds for garnish
  • 1/4 Small red onion

IMG_9897

This light and healthy dish showcases citrus for a varied flavor profile.

  1. Step 1 Preheat the oven to 400 degrees F and line a baking sheet with parchment paper to prevent sticking. In a small bowl, combine the pistachios, bread crumbs and orange zest. Season with salt and pepper, then mix until the zest is evenly distributed.
  2. Step 2 Pat the barramundi fillets dry and season both sides with salt and pepper. Drizzle a small amount of olive oil on the prepared baking sheet, then place the filets on top, leaving at least two inches between them.
  3. Step 3 Smear one teaspoon of dijon mustard on the top side of each filet, then divide the pistachio mixture evenly amongst each. Gently press the mixture down to form a crust, then drizzle with a little bit of olive oil.
  4. Step 4 Bake for about 10­-15 minutes (depending on thickness), or until the fish is opaque in the middle and easily flakes apart. Be careful not to overcook.
  5. Step 5 While the fish is cooking, prepare the salad. Slice the top and bottom off each orange to reveal the flesh. Place the oranges cut side down on a cutting board and use your knife remove the peel and as much white pith as possible. Turn the peeled oranges on their sides and slice into rounds.
  6. Step 6 Use a sharp knife or mandolin to shave the fennel and red onion into very thin slices. Arrange the oranges, fennel and red onion on a platter, layering the fennel and onion in between the slices of orange. Season well with salt and pepper, then drizzle 3 tablespoons olive oil over top. When the fish is cooked through, use a spatula to carefully remove each filet from the baking sheet and place over the fennel orange salad. Garnish with scattered fennel fronds. Serve immediately.
  7. Notes:
    Use a mix of Blood oranges, Cara Cara oranges and/or Navel oranges for a beautiful presentation and varied flavor profile.
Suggested sides
  • Roasted
    Veggies
  • Lentil
    Soup
CHEF TIP

Season your fish generously and let it absorb.

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