Pistachio-crusted tilapia with chard, flash-fried prosciutto, gorgonzola and pine nuts

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Ingredients

  • 125g shelled pistachios
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • 4 tilapia fillets
  • Salt and freshly ground black pepper
  • 60g honey mustard
  • 1 1/2 tbsp olive oil, divided
  • 115g prosciutto, diced
  • 35g pine nuts
  • 215g fresh chard leaves
  • 35g crumbled Gorgonzola or blue cheese

Use imperial measurements

Method

How to make Pistachio-crusted tilapia with chard, flash-fried prosciutto, gorgonzola and pine nuts

1) In a food processor, combine the pistachios, oregano, thyme and garlic powder. Process until finely chopped and then transfer to a shallow dish.

2) Season both sides of tilapia fillets with salt and pepper. Brush honey mustard over both sides of tilapia and then transfer to the pistachio mixture. Press the mixture into both sides of the fish.

3) Heat 1 tablespoon of the oil in a large frying pan over a medium heat. Add the tilapia and cook for 2-3 minutes per side, until fork-tender.

4) Heat the remaining oil in a small pan over a high heat. Add the prosciutto and cook for 2 minutes, until golden brown. Add the pine nuts and cook for 1 minute, until the nuts are golden brown.

5) Add the chard leaves, cover and steam for 2 minutes, until the leaves soften. Arrange the chard mixture on a serving platter, top with crumbled Gorgonzola and serve with the tilapia.

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