Pistachio-Crusted Bronzini

Serves 6–8

Bronzini is known as Mediterranean sea bass, a mild white fish with a similar texture to red snapper. It cooks quickly.

  • 1 1⁄2 to 2 cups coarse-chopped pistachios
  • 1⁄2 cup Panko crumbs
  • Salt
  • Pepper
  • 2–3 eggs
  • Water
  • 6–8 fillets of bronzini
  • 5–6 tablespoons butter
  • 2–3 tablespoons olive oil
  • Juice of 1 lemon

In a small bowl, combine chopped pistachios and Panko crumbs and season lightly with salt and pepper. Set aside.

Create a simple egg wash by beating together eggs with a little water. Set aside.

Season the fillets with salt and pepper. Dip the flesh side in the egg wash and then lightly press the pistachio and panko mixture on the egg-washed flesh side of each fillet—no need to do this on the skin side.

In a sauté pan combine half the butter and all of the olive oil. Cook over medium heat until butter is melted and frothy. Sauté fillets skin side up. Watch carefully not to burn the pistachios. When light brown, gently turn and continue to cook on skin side. Should only take a few minutes on each side. Gently transfer fillets to the oven to keep warm until serving.

Melt additional butter, squeeze in lemon juice and spoon over fish. Garnish with lemon slices.