Pistachio-Crusted Tilapia
with Lemony Potato, Roasted Snap Pea & Radish Salad
- Fish
- Milk
- Tree Nuts
- Wheat
The star of this luxurious 35-minute tilapia dish is the crust: Crushed pistachios, panko, garlic, and fragrant herbs coat the flaky fish and turn toasty and crispy in the oven. You'll set the filets atop a warm French-inspired salad of potatoes, sweet roasted snap peas, and punchy radishes tossed with fresh dill, parsley, and a bright mustard-lemon dressing.
Ingredients
11 ounce
Tilapia
(Contains: Fish)
¼ ounce
Dill
1 tablespoon
Herbes de Provence
1 teaspoon
Garlic Powder
5 teaspoon
Rice Wine Vinegar
2 teaspoon
Dijon Mustard
¼ ounce
Parsley
1.5 tablespoon
Sour Cream
(Contains: Milk)
4 ounce
Sugar Snap Peas
½ ounce
Pistachios
(Contains: Tree Nuts)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
12 ounce
Potatoes
1 unit
Lemon
3 unit
Radishes
Not included in your delivery
Salt
Pepper
Olive Oil
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into 1⁄2-inch pieces. Finely chop pistachios (or crush in their bag with a heavy-bottomed pan or rolling pin). Trim and remove strings from snap peas. Zest and quarter lemon. Trim and thinly slice radishes into rounds. Roughly chop parsley. Pick and roughly chop fronds from dill.
• Place potatoes in a small pot with enough salted water to cover by 2 inches. Bring to a boil, then reduce to a low simmer. Cook until tender, 15-20 minutes. Drain, then set aside. • While potatoes cook, in a small bowl, combine pistachios, panko, half the garlic powder (you’ll use the rest later), 1 tsp herbes de Provence (be sure to measure; we sent more), 1 tsp olive oil, and a pinch of salt and pepper(2 tsp herbes de Provence and 2 tsp olive oil for 4 servings).
• Pat tilapia dry with paper towels; season all over with salt and pepper. Place on one side of a lightly oiled baking sheet (spread out across entire sheet for 4 servings). • Evenly spread sour cream onto tops of fish. Mound with panko mixture, pressing to adhere (no need to coat undersides!).
• Toss snap peas on opposite side of sheet from tilapia with 1 tsp olive oil (2 tsp for 4 servings), salt, and pepper. (For 4, toss snap peas on a second baking sheet.) • Roast on top rack until tilapia is golden and cooked through and snap peas are tender, 8-10 minutes. (For 4, roast tilapia on top rack and snap peas on middle rack.)
• Meanwhile, in a large bowl, combine lemon zest, remaining garlic powder, 2 TBSP olive oil, 2 tsp vinegar, 1 tsp mustard, juice from half the lemon, salt, and pepper(4 TBSP olive oil, 4 tsp vinegar, and 2 tsp mustard for 4 servings). (Be sure to measure the vinegar and mustard—we sent more!) • Add potatoes, snap peas, radishes, parsley, and dill to bowl with dressing; toss until everything is evenly combined.
• Divide salad between bowls and top with tilapia; serve with remaining lemon wedges on the side.
Fish is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the pistachio crust's crunch and the fresh, bright flavors of the salad, though some found the fish bland.
- Ease of prep: Several noted the recipe was more labor-intensive than usual, but most felt the results were worth the effort.
- Suggestions: Consider reducing herbs de Provence for a stronger pistachio flavor; some preferred roasting potatoes instead of boiling.
- Portions: The tilapia portions were generally praised as generous and satisfying.
- Texture: Customers enjoyed the crispy fish topping and crunchy vegetables, but a few found the potato salad too soft.
Reviews from our home cooks
Absolutely the very best Tilapia dinner we've had. The potato/radish/sugar snap pea salad with fresh herbs was a flavor bomb! Along with the freshest baked pistachio topped Tilapia I have had to date. You have stepped up your game with this meal!
This was so refreshing and flavor-packed. I am looking forward to making this again. My family really liked it. I loved the crunchy texture of the radish and snap peas in the potato salad. We loved the bright dill and herby parsley. This was light yet filling. Would love to see snap peas more often - they would go well with Asian recipes.
The tilapia did not bake all of the way through with the HF instructions, so I baked it for a little longer. Other than that, the recipe was good, and I especially loved the potato, radish, and snap pea jumble.
This meal was everything! Crisp flavors and textures. The pistachio crust was wonderful on the delicate tilapia.
This was amazing, the flavors all complemented each other. The pistachio was a nice touch and crunch. The flavor and mixture of the potatoes and radishes with the dill sauce, were delicious and I had never had that blend so a great new dish
The prep is labor intensive but the finished product is worth it. The warm salad is delicious and the Pistachio Crust is crispy and perfect for the fish.
4 very good meals. I roasted bite sized potatoes with the snap peas and tilapia to make things easier to cook, plate & clean up. It was an 'interesting' combination of 'ingredients' but turned out very good.
Chose this meal for the pistachios. I was a bit suspicious about a potato, snap pea, and radish "salad," but we really enjoyed that, too.
Absolutely delicious! All the flavors mixed well together from the tilapia pistachio crust to the salad dressing!! Loved this!!
This was surprisingly good. I knew we'd like the pistachio crust, but I was pleasantly surprised by how much we enjoyed the rest of it - things I would not normally put together
