Pesto pistachio fish fillet

The pesto pistachio fish fillet is a second course to bring to the table for many occasions. With its delicate flavour, all your guests will like it, furthermore the pistachio cream makes the fish very tasty. The sea bass fillet with pistachio is a very quick and easy dish to prepare, just lightly flour the fish fillets, cook them in a pan and finally add the pistachio pesto.

Pesto pistachio fish fillet

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  • DifficultyVery easy
  • CostExpensive
  • Preparation time15 Minutes
  • Cooking time15 Minutes
  • Serving2
  • Cooking methodStove
  • CuisineItalian
  • SeasonalityEvergreen


2 fillets sea bass
1 clove garlic
4 tablespoons extra-virgin olive oil
4 tablespoons all purpose (AP) flour
1 glass white wine
1/2 cup water (hot)
1/2 cup Pistachio pesto


1 Pan
1 Plate


Salt and pepper the fish. Add the flour to a plate and lightly flour the fish fillets, shaking off the excess well. Heat the oil with the poached garlic clove and add the fish. Brown the lower part well for 5 minutes on high heat. Add the wine and when the alcohol has evaporated, close the lid and cook for another 5 minutes over low heat. Combine the pistachio pesto diluted with 100 ml of hot water, leave the sauce to thicken for 5 minutes and serve immediately, decorating with chopped pistachios.

Pesto pistachio fish fillet

Cook’s Tips

You can replace the pistachio pesto with the same quantity of pistachio blended with a spoonful of extra virgin olive oil.

You can replace the sea bass fillets with any other white fish.

Recipes of fish

Salmon meatballs

Prawns with mushrooms

Baked salmon

Pesto pistachio fish fillet

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