Pistachio-Crusted Halibut with Lemon and Fresh Herbs

Method

1. Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper and lightly oil with 1/2 tbsp olive oil.

2. Toast pistachios on the baking sheet for 4-5 minutes until fragrant and deepened in color. Watch carefully—they burn quickly. Remove and let cool for 3 minutes.

3. Crush pistachios roughly using a mortar and pestle or pulse in a food processor twice—they should be coarse crumbs, not a paste.

4. In a bowl, combine crushed pistachios, breadcrumbs, minced garlic, parsley, dill, remaining 1/2 tbsp olive oil, lemon zest, salt, and pepper. Mix well.

5. Pat halibut dry with paper towels. Brush one side with egg white (this helps the crust adhere). Press the pistachio mixture firmly onto the fish, coating the top evenly.

6. Heat an oven-safe skillet over medium-high heat. Add 1/2 tbsp olive oil. Sear halibut crust-side down for 2 minutes until crust is golden and fragrant—you'll hear a sizzle. Don't move it.

7. Flip fish carefully. Transfer skillet to oven and bake for 8-10 minutes until fish reaches 63°C (145°F) internal temperature and flakes easily with a fork.

8. While fish rests for 2 minutes, make the lemon herb sauce: squeeze 2 tbsp lemon juice into a small bowl, add 1 tsp olive oil, pinch of salt, and a sprinkle of fresh herbs.

9. Plate halibut on warmed plates, drizzle with lemon sauce, and garnish with lemon wedges and extra herb sprigs.