Pistachio-Crusted Seabass with Lemon Wine Butter and Basil Salad by Chef Fabio Viviani


  • 2 6-oz. filets of Seabass (can substitute Halibut)
  • Salt and pepper to taste
  • 4 oz. Pistachio nuts, crushed into fine crumbs
  • 1 tbs. Extra virgin olive oil

For sauce:

  • 4 slices of lemon
  • 2 tbs. butter
  • 1 c. dry white wine

For salad:

  • 10 large Basil leaves
  • ½ c. Parmesan, shaved
  • 1 tbs. olive oil
  • Salt and pepper to taste


1. Preheat oven to 400 degrees.

2. Season filets of fish liberally with salt and pepper. Brush filets with olive oil.

3. On a plate, place crushed pistachios. Coat each filet in pistachio crumbs and place on an aluminum-foil lined baking sheet. Set aside.

4. In a small saucepot, warm 2 tbs. butter and add the lemon slices. Cook until they form a nice golden crust. Add the white wine and reduce to half; turn off heat.

5. Place the fish in the preheated oven for 7-8 minutes or until golden brown.

6. While fish is baking, turn fire back on low under saucepot and reduce again for about 5 minutes, or until it has a nice, thick consistency. Discard the lemon slices.

7. Mix the basil leaves with the Parmesan, olive oil, and salt and pepper.

8. Remove fish from oven and place basil leaves in a pile over the two filets.

9. Drizzle filets and basil leaves with thickened lemon sauce. Serve warm.