Fresh-Pressed Olive Oil Club

Walnut-Crusted Fish

Walnut-crusted fish

This delicious and heart-healthy topping is the perfect upgrade from breadcrumbs, and a cast iron pan makes quick work of cooking the fish.


  • 1 cup shelled walnut halves or pieces
  • 4 tablespoons extra virgin olive oil, divided, plus more for drizzling
  • 1 tablespoon creamy Dijon mustard
  • 1 tablespoon fresh, chopped flat-leaf parsley 
  • 1 clove garlic, minced
  • 1-1/2 pounds thick white fish fillet, like cod, halibut, or bass, wild caught if available
  • Optional garnishes: lemon slices, fresh dill


Step 1

Preheat your oven to 375°F. Put the walnuts in a food processor or coffee bean grinder and pulse until they take on the texture of meal—go slowly because you don’t want the contents to turn to nut butter. Add 2 tablespoons of olive oil, the mustard, parsley, and minced garlic, and pulse just until blended.

Step 2

Heat a 10″ cast iron skillet until hot. While you’re waiting for it to heat up, pat both sides of the fish dry with paper towels and then press the walnut mixture evenly across the top surfaces. 

Step 3

When the skillet is hot, add 2 tablespoons of olive oil. As soon as it shimmers, use a long spatula to transfer the fish to the skillet. Cook for about 5 minutes, until the bottom browns.

Step 4

Transfer the skillet to the top third of your oven and cook for 8-12 minutes, until the fish feels firm (you can test on the side); this will depend on the thickness of your fish. 

Step 5

Turn your oven to broil to quickly toast the crust. Don’t walk away—this should only take 2 or 3 minutes. 

Step 6

Turn off the oven and, using high-heat-resistant oven mitts, carefully transfer the skillet to a heat-resistant pad on your counter. Drizzle the fish with more olive oil and garnish as desired.

Yields 4 servings