Preheat the oven to 180°C (350°F) fan-forced.Blitz the pistachios in a food processor to a chunky, coarse consistency. Set aside in a small bowl.Line a roasting tin with baking parchment and brush with a little olive oil so the fish won’t stick.Add the fish fillets, skin side down, and season with salt and pepper.Evenly sprinkle a heaped teaspoon of the ground pistachio over each fillet.Top with a teaspoon of sun-dried tomato, a few pine nuts, a little salt and pepper, and a drizzle of olive oil.Bake for 10–11 minutes or until the fish is white and flaky.Remove from the oven and serve immediately.Serving suggestion: Delicious with garlicky grilled tomatoes, crispy new potatoes with capers, peperonata, vinegary fried zucchini, or other grilled vegetables.
For a simple side, serve with thinly sliced potatoes tossed with olive oil and sea salt, then roasted in a hot oven for about 20 minutes.
