Best 7 Baked Fish With Pine Nuts Recipes

HALIBUT WITH A PINE NUT CRUST

Steps:

• Let the fish fillets warm on the counter for at least half an hour prior to cooking them. You want them to be almost room temperature before placing them in the oven, this will help them cook through before the topping is too brown.
• Preheat the oven to 400 degrees. Place the fish in a large shallow baking pan. Mix together the pine nuts, Parmesan, garlic, pesto and mayonnaise. Divide this mixture in half and then use a rubber scraper to spread the crust mixture over the top surface of each fillet. Pile it on so that all of the topping is used.
• Bake the fish 10-20 minutes, until the fish is firm to the touch and the crust begins to very lightly brown. The thickness of your fish will determine the cooking time. Serve hot with lemon wedges. Enjoy!

FISH IN PINE NUT SAUCE

Steps:

• Preheat the oven to 350°F. Spread the pine nuts on a baking sheet and toast in the oven, stirring occasionally, until fragrant and golden, about 8 minutes. Pour onto a plate to cool. Transfer 1/4 cup of the toasted nuts to a nut grinder or small food processor and grind or pulse until finely ground.
• In a frying pan, heat 2 tablespoons of the oil over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 8 minutes. Add the paprika, garlic, ground pine nuts, bread crumbs, and saffron, if using, and cook, stirring often, for 3 minutes. Add the tomatoes and stock and cook, stirring occasionally, until thickened, 5 to 8 minutes. Season to taste with salt and pepper. Keep warm over low heat.
• In a large frying pan, heat the remaining 2 tablespoons oil over medium heat. Sprinkle the fish with salt and pepper, add to the pan, and cook, turning once, until browned on both sides, about 3 minutes on each side. Pour the sauce over the fish, add the peas, if using, and simmer until the fish is opaque throughout, about 5 minutes longer. Transfer to a serving dish or individual dishes, and garnish with the remaining pine nuts and the parsley. Serve at once.
• Variation
• You can skip the step of browning the fish, and instead poach it in the sauce. Or, you can combine the fish and the sauce in a baking dish, making sure the fish is fully covered by the sauce, and bake in a preheated in a 450°F oven until fish is tender, 10 to 12 minutes, depending on the thickness of the pieces. If baking, do not reduce the sauce too much, as some of the liquid will evaporate in the oven.

BAKED WHITE FISH WITH PINE NUT, PARMESAN, AND PESTO CRUST

Steps:

• Preheat oven or toaster oven to 400F/200C. Spray individual casserole dishes with non-stick spray or olive oil (use one large casserole dish if you don't have individual ones.)
• Remove the fish fillets from the refrigerator and let them come to room temperature while the oven reheats. (Having the fish at room temperature is very important or it won't cook before the crust topping gets too brown.)
• Use a large chef's knife to finely chop the pine nuts and mince the garlic. Mix together chopped pine nuts, Parmesan cheese, minced garlic, basil pesto, and mayo.
• Use a rubber scraper to spread the crust mixture evenly over the surface of each fish fillet. Pile it on so all the crust mixture is used.
• Bake fish 10-15 minutes, until fish is firm to the touch and crust mixture is starting to lightly brown. (I baked the fish pieces in the photo for 13 minutes.) Serve hot.

LEBANESE BAKED FISH WITH TAHINI SAUCE AND TOASTED PINE NUTS

Steps:

• Preheat oven to 375 degrees. Spray a baking dish with nonstick spray then place fish filets in a single layer. Drizzle with olive oil then sprinkle with salt and pepper. Bake until fish is tender and easily flakes with a fork, about 15-20 minutes.
• While the oven is warm, toast pine nuts on a baking sheet in the oven until golden brown, about 6-8 minutes on the second rack.
• While fish is baking, whisk the tahini sauce in a small bowl. Add the warm water 1-2 tablespoons at a time or until mixture becomes a nice saucy consistency.
• Once the fish is cooked, drizzle with tahini sauce and top with toasted pine nuts and minced parsley. Serve with lemon wedges.

COD FISH WITH PINE NUT BROWN BUTTER

Steps:

• Melt butter in a large pan over medium heat, till it is light golden in colour.
• (make sure you don't overdue this and burn the butter) Add lemon juice and pine nuts and saute for 1 minute.
• Add fish to pan and cook for 2 minutes on each side, or till it is cooked to your liking.
• Serve fish on steamed greens with the brown pine nut butter as a sauce.
• Serve with a lemon wedge.

SALMON WITH A PINE NUT CRUST

Steps:

• Preheat oven to 350 degrees F (170C).
• Spread the breadcrumbs and pine nuts in a baking dish and bake for 10 minutes. (Chopped almonds may be used in place of the pine nuts.).
• Wash the salmon fillets.
• Pat dry, and brush with the Dijon mustard.
• Sprinkle the bread crumb mixture over the salmon steaks, pressing to adhere to the fish.
• Heat the oil, butter and shallot in oven-proof skillet over medium-high heat.
• Add salmon, crumb-side down and cook until golden brown, 3 to 5 minutes.
• Turn fish over.
• Transfer skillet to oven.
• Bake 8 to 10 minutes more, until cooked.
• For the sauce: Reduce the lemon juice in a saucepan to 1 teaspoon.
• Add the heavy cream and boil until slightly thickened.
• Whisk in the butter until smooth. Add the fresh dill.
• Season to taste with salt and pepper.

BAKED FISH FILLETS WITH SPINACH-PINE NUT TOPPING

Steps:

• Preheat oven to 400°F. Butter rimmed baking sheet. Arrange fish on prepared sheet; sprinkle with salt and pepper. Combine spinach souffl, nuts, onions, garlic and lemon peel in medium bowl; stir to blend well. Spoon topping over fish. Sprinkle with cheese.
• Bake fish until just opaque in center, about 15 minutes. Transfer fish to plates.