Pistachio-Encrusted Wild-Caught Halibut

Oven-baked wild-caught halibut coated in a crunchy pistachio and flaxseed crust, served with steamed broccoli and quinoa for a balanced, nutrient-dense dinner.

Source: Live Tula Meal Planner

Dinner HighProtein GlutenFree Pescatarian AntiInflammatory

25min

Prep

430

Calories

Serves

—

Rating

Add to plan

3/5 Health score · Balanced

Per serving

Nutrition

430 kcal

Protein

32.5g

Fiber

Why this fits you

Flaxseed high in fiber rich in omega-3 fats contains lignans supports heart health may promote bowel regularity Broccoli Anti-cancer Digestive aid Brain health Heart health Liver support Skin health Pistachios Antioxidant Alkalizing Brain health Heart health Liver support Kidney support Olive Oil rich in monounsaturated fats contains polyphenol antioxidants anti-inflammatory supports heart-healthy eating patterns Quinoa complete protein high in fiber gluten-free rich in minerals supports satiety Halibut high in protein omega-3 fats low in saturated fat rich in selenium source of vitamin B12

Method

1 steps, about 25 minutes

Cook-along mode

01

Preheat oven to 400°F (200°C). Mix chopped pistachios, ground flaxseed, lemon zest, salt, and pepper in a bowl. Brush halibut fillets with Dijon mustard, then press into the pistachio mixture to coat. Place on a parchment-lined baking sheet and drizzle with olive oil. Bake for 12-15 minutes, or until the fish flakes easily with a fork. Serve with steamed broccoli and cooked quinoa.

About this recipe

Oven-baked wild-caught halibut coated in a crunchy pistachio and flaxseed crust, served with steamed broccoli and quinoa for a balanced, nutrient-dense dinner.

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