Pistachio Crusted Flounder

Pistachio Crusted Flounder ~ a simple yet gorgeous and flavorful 30 minute meal that’s healthy, low carb, gluten free, Whole 30, and paleo friendly.

pistachio crusted flounder on a bed of baby spinach

Keep it simple. That’s the lesson I learned today. I originally had more elaborate plans for this flounder. It involved  pistachios, pink grapefruit, fresh ginger, wine, shallots, herbs, the whole nine yards. But somewhere along the way it occurred to me. All I really needed was the pistachios. Maybe a little butter and lemon.

Pistachio crusted flounder ready for the oven

After all,the wild caught flounder that I found at the fish market is a delicacy in itself. I love the pistachio crust because it’s so fresh and green, you don’t even need a garnish. If you just wilt the baby spinach with a touch of olive oil and a little salt you’ll bring out the flavor without reducing it to a sodden mass. From start to finish this dinner comes together in 20 minutes.

Note:  You can substitute just about any fish, but I think a mild white fish like sole, tilapia, haddock or snapper would work best. The best way to chop the nuts is in a mini food processor, it will only take 15 seconds or so.

3.69 from 19 votes

Minimal Monday: Pistachio Crusted Flounder

Course fish, Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Author Sue Moran


  • 2 fillets of flounder
  • 1/2 cup of finely chopped/crushed pistachios
  • 1 Meyer lemon
  • 2 Tbsp cold unsalted butter cut in small pieces use olive oil for paleo
  • olive oil
  • salt and fresh pepper
  • 1 bag of baby spinach


  • Set oven to 400F
  • Drizzle a little olive oil in a pot and heat it up on a medium heat. When the pan is hot, put in the spinach and, pulling the pan off the heat, just toss it and let it wilt. Add some salt and pepper. Set aside.
  • Drizzle the bottom of a baking dish with olive oil and lay the two pieces of flounder on top. Sprinkle them liberally with salt and pepper and then drizzle them with olive oil.
  • Press in a good coating of the crushed pistachios over each fish. Don't skimp.
  • Dot with the butter, squeeze half the lemon over the fish, and bake for 10 minutes.
  • Put under the broiler briefly, just until the nuts get a little golden and everything is sizzling. Watch carefully because the nuts will burn very quickly.
  • Serve the fish over the spinach with wedges of Meyer lemon.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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  • bzmomma
    February 24, 2012 at 4:18 pm

    This looks great! Do you think it will be ok w/salmon (since it’s not a white fish)?

    • Sue
      December 16, 2018 at 9:04 am

      I’m planning a salmon version soon, love the idea.

  • Rose
    February 14, 2012 at 5:57 am

    This recipe seems so delicious!

  • Carrie
    February 13, 2012 at 9:53 pm

    What a lovely meal. That pistachio crust looks amazing – I love how it got nice and browned on top!

  • Priyanka
    February 13, 2012 at 7:52 pm

    Gorgeous recipe :)..great presentation. Tempting dish

  • Barbara
    February 13, 2012 at 3:35 pm

    I could eat a bag of pistachios all by myself AND it’s my favorite ice cream. So would I love this? Absolutely!

  • Mary
    February 13, 2012 at 1:34 pm

    This is gorgeous, Sue! I love it. The pistachio crust sounds perfect here. I’m going to try this soon.

  • Heather @girlichef.com
    February 13, 2012 at 12:59 pm

    That crust is FANTASTIC! You’re right…it needs no embellishment.

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