Pistachio crusted Tilapia with mint and feta

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Prep ingredients

Step 2

Preheat oven to 425ºF with a rack in the upper third. Coarsely chop pistachios. Trim ends from broccolini. Cut tomatoes lengthwise into quarters.

Step 3

2. Prep pistachio topping

Step 4

Finely grate half of the lemon zest into a small bowl. Add panko, chopped pistachios, and 1½ tablespoons oil. Season mixture to taste with salt and pepper, then rub with your fingers to combine. Cut lemon into wedges.

Step 5

3. Prep tilapia

Step 6

Pat tilapia dry, then season all over with salt and pepper. Transfer to one half of a rimmed baking sheet; evenly mound pistachio mixture on top of each fillet and lightly drizzle oil over top.

Step 7

4. Season vegetables

Step 8

Place broccolini and tomatoes on other side of same baking sheet and drizzle with oil. Season vegetables with salt and pepper.

Step 9

5. Bake tilapia & vegetables

Step 10

Transfer baking sheet to upper oven rack and roast until broccolini and tomatoes are tender and browned in spots, tilapia is cooked through, and pistachio topping is golden, about 10 minutes (watch closely as ovens vary). Meanwhile, pick and coarsely chop mint leaves; discard stems. Carefully toss roasted broccolini and tomatoes with chopped mint directly on baking sheet.

Step 11

6. Finish & serve

Step 12

Serve tilapia with broccolini and tomatoes alongside. Crumble feta on top of vegetables and serve with lemon wedges on the side for squeezing over. Enjoy!