½ cup shelled unsalted pistachios
2 tablespoons unsalted margarine or butter, plus additional for the pan
½ cup Streit’s Matza Meal
Salt and pepper to taste
3 tablespoons sour cream
2 tablespoons grated onion
2 teaspoons grated lemon zest or 1 ½ teaspoons of prepared white horseradish, drained
1 ¾ – 2 pounds red snapper fillets or other non-oily white-flesh fish fillets
Preheat oven to 375 degrees. Spread the pistachios on a foil lined baking sheet and toast until fragrant, approximately 8-10 minutes. Toast the matza meal at the same time. Melt the margarine or butter in a small baking dish in the oven, then add the matza meal to it and season it with salt and pepper. Stir well. Bake for 10 minutes.
Remove the pistachios from the oven and let cool slightly. Chop the nuts coarsely. Combine the pistachios with the toasted matza meal. Raise the oven temperature to 400 degrees.
In small bowl, whisk together the sour cream, onion, lemon zest, and/or the horseradish. Lightly grease a baking pan large enough to accommodate the fish fillets in one layer. Sprinkle the fish on both sides with salt and pepper and place in the prepared pan. Spread the sour cream mixture evenly over the fish and top with the pistachio-matza crumbs. Bake just until he fish is opaque throughout, 10 -15 minutes. Serve with lemon wedges.