Pistachio Herb Crusted White Fish with Sumac Potatoes
This roasted dish pairs white fish fillet with baby potatoes, halved, pistachios, finely chopped and ground sumac. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Ingredient quantities automatically adjust to your calorie target.
180g white fish fillet (cod or haddock)180 kcal
207g baby potatoes, halved159 kcal
16g olive oil141 kcal
23g pistachios, finely chopped133 kcal
14g fresh parsley, chopped5 kcal
9g fresh dill, chopped3 kcal
1.8 tsp (4g) ground sumac12 kcal
54g lemon wedges16 kcal
0.45 tsp (1g) salt0 kcal
0.23 tsp (0g) black pepper1 kcal
Cooking instructions
Heat oven to 425 F (220 C). Line a small tray with foil or parchment.
baby potatoesolive oilsaltblack pepper
Toss potatoes with half the olive oil, half the salt, and half the black pepper. Roast for 15 minutes.
white fish fillet (cod or haddock)olive oilpistachiosfresh parsleyfresh dillground sumacsaltblack pepper
Meanwhile, mix pistachios, parsley, dill, sumac, and remaining olive oil into a coarse paste. Season fish with remaining salt and pepper, then press the pistachio mixture on top.
white fish fillet (cod or haddock)baby potatoeslemon wedges
Push potatoes to the side, add fish to the tray, and roast until fish flakes easily and potatoes are browned, 10-12 minutes. Serve with lemon wedges.
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