culinary review

Baked Pistachio, Orange & Parsley Topped Tilapia Fish

Last Modified: 10/27/10
First Published: 10/27/10
Views: 669
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Views: 669

Turning ordinary white Tilapia fish into something extraordinary is simple and quick to do with this easy method. Here we add the flavors of pistachio, orange and parsley to the white fish and roast the combination in the oven. This is a great way of cooking fish: there is no mess, it's perfect if cooking for a lot of people as all the fish will be done at the same time (as opposed to when you panfry fish and might have to do batches).

The combination of pistachio, orange and parsley is a very good one: it adds an interesting flavor to the fish and some nice crunch for texture.


4 Servings:

  • 8 Tilapia filets, or other white fish
  • olive oil
  • ½ cup of pistachio nuts, out of their shell
  • the zest and juice of 1 orange
  • 2 tablespoons of fresh parsley (or basil or mint, or a combination)
  • Salt and Pepper


Heat the oven to 350 degrees. Dry the filets with a papertowel. Chop the pistachios finely / alternatively grind them with a mortle and pestle. Mix the nuts with orange zest and chopped parsley, and place the combination on a small plate.

Brush the filets with olive oil, then turn them in the pistachio mixture, and try to attach as much as possible to the filets.

Place the filets on a sheet pan, and distribute any remaining nut mixture on top of the fish. Add some salt and pepper to the fish.

Bake in the oven for 10 – 13 minutes, or until the fish shows an internal temperature of 140 degrees F, alternatively flakes easily with a fork. Now pour over the fresh orange juice on top of the cooked fish.

Serve immediately with a nice salad and perhaps a cold sour cream sauce.