Matcha-pistachio crusted white fish makes delicious use of the verdant green tea powder in a restaurant-quality main that you can enjoy on any given weeknight. In a time when we’re living amid $7.00 matcha lattes, matcha facemasks, and a whole spectrum of matcha desserts, this Kermit green powder’s rapid rise to fame can’t be denied. Although matcha has traditionally been the focal point of tea ceremonies, its subtle sweetness and vegetal notes lends itself extraordinarily well to savory applications, which has sparked the interest of chefs and home cooks across the world.
Here, matcha mingles with pistachios, lemon zest, olive oil, and a touch of honey to create a textured crust that’s both bright and bracing (not to mention beautiful). Using a mild white fish such as halibut really lets the grassy flavor of matcha shine through, but this would also work well on a steakier fish like swordfish.Matcha has earned somewhat of a health halo due to its high antioxidant levels and promising benefits to heart health. Matcha is a particularly rich source of L-theanine, an amino acid known to mitigate the jittery effects of caffeine and instead create a more gentle buzz.
Even a few teaspoons can create intense flavor (and color), so if you do splurge on the good stuff, use it sparingly and it should last awhile. Although I don’t consider myself a matcha enthusiast, I’m totally embracing the matcha movement in the culinary landscape. And if you’re new to matcha, I hope you enjoy this savory use of the verdant green tea. Serve it over your favorite whole grain (quinoa, rice, farro, etc.) or alongside roasted potatoes with a fresh side salad and you’ve got a restaurant-quality meal in the comfort of your own kitchen.
Matcha-Pistachio Crusted White Fish
- Cooking spray
- 3 Tbsp. finely crushed pistachios
- 2 tsp. matcha green tea powder
- 1 tsp. lemon zest
- 1 tsp. honey
- 2 Tbsp. extra-virgin olive oil divided
- 2 Tbsp. panko Japenese bread crumbs
- 4 6-oz. skinless, boneless firm white fish fillets (such as halibut or cod)
- 1/2 tsp. kosher salt
- Preheat oven to 450°F. Spray rimmed baking sheet with cooking spray.
- Combine pistachios, matcha, lemon zest, honey, and 1 Tbsp. of the oil in small bowl; set aside.
- Brush fish fillets with remaining 1 Tbsp. oil; sprinkle with salt. Place fish on prepared baking sheet. Spoon matcha-pistachio mixture atop fish, dividing equally and pressing to adhere. Bake fish until just opaque in center, about 10 minutes, depending on thickness. Serve with sides of choice.