Pistachio Crusted Fish

Ingredients

  • 3/4 cup. quinoa, uncooked

  • 4 6-ounce pieces firm skinless white fish (such as cod or tilapia)

  • 3/4 teaspoon salt *

  • 1/2 teaspoon pepper *

  • 4 Tablespoon plain Greek yogurt

  • 1/4 cup whole-wheat Panko

  • 1/4 cup unsalted shelled pistachios (finely chopped)

  • 2 Tablespoons olive oil *

  • 4 cups baby spinach

  • 2 Tablespoons lemon juice

    * Ingredients not provided in Kit

Directions

  • Cook quinoa per package directions. Season fish with 1/2 teaspoon salt and 1/4 teaspoon pepper, then brush 1 tablespoon plain Greek yogurt on each filet. 

  • Mix whole-wheat panko and chopped pistachios with 1 tablespoon olive oil; sprinkle over fish, pressing gently to adhere. Bake on a nonstick foil-lined rimmed baking sheet at 375°F until opaque throughout, 12 to 15 minutes. 

  • Fluff quinoa, then add baby spinach, lemon juice, 1 tablespoon oil, and 1/4 teaspoon each of salt and pepper; toss to combine and serve with fish.

(V) Vegan Substitute Item

(GF) Gluten-Free Substitute Item

(NF) Nut-Free Substitute Item