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Cranberry and Pistachio Crusted Fish

Today we are talking about festive fish recipes! Quick, easy, affordable (under $10!!) and with a healthy topping that brings a tasty Christmas twist to baked fish – Cranberry and Pistachio Crusted Fish!

Cranberry and Pistachio Crusted Fish

In just 30 minutes you’ll have ready to serve these juicy white fish fillets. For this recipe you can use any white fish fillets are on sale at your market. Flounder is a great choice and very affordable or you can choose snapper (one of my favorite:) ). I have used Flounder fillets today and they were so moist and the cranberry pistachio topping goes perfectly with it. I decided to use dried cranberries because they are not as tart as fresh cranberries.

Cranberry and Pistachio Crusted Fish

If you prefer, you can cook this dish, outside, on a hooded barbecue, especially if you are in the Southern Hemisphere. You’ll have to place your fish on foil on a barbecue plate and cook it for the same time as in the oven, almost 15 minutes or until cooked.

Cranberry and Pistachio Crusted Fish

Yield: 6 servings

Cranberry and Pistachio Crusted Fish

Cranberry and Pistachio Crusted Fish
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 3-4 large slices Italian-style bread, crusts removed, roughly chopped
  • 2 cloves garlic, peeled
  • 1/4 cup pistachios
  • 1/4 cup dried cranberries
  • 1/4 cup parsley leaves
  • 2 eggs, lightly whisked
  • 6 white fish fillets
  • olive oil cooking spray
  • lemon, to serve
  • salt, pepper


  1. Preheat oven to 400F/ 200C. Line 2 oven trays with baking paper.
  2. Put bread, garlic, pistachios, dried cranberries and parsley in a food processor. Process until mixture is finely chopped and well combined. Transfer mixture to a medium bowl. Season with salt and pepper. Add the eggs and mix until mixture comes together.
  3. Top fish fillets with breadcrumb mixture, pressing down evenly. Spray lightly with olive oil spray and bake for 15 minutes or just cooked and flesh flakes when tested with a fork.
  4. Top with lemon slices and parsley and serve with lemon wedges.
  5. Enjoy!


This recipe is adapted from Better Homes and Gardens, Christmas 2011

Nutrition Information:



Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g

Cranberry and Pistachio Crusted Fish

Two Healthy Kitchens

Friday 19th of December 2014

This looks fantastic, and I just love how it makes a fish recipe suddenly pop with holiday festiveness! Simple, healthy, and just beautiful - pinning for sure! :D ~Shelley

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