• Pat your fish filets dry with paper towels and remove any bones with fish tweezers or pliers. If you are planning to cook your fish in the oven, preheat the oven to 425 degrees F.
• Add the almonds, pistachios, breadcrumbs, salt, pepper, and herbs to a food processor. Process until it is the consistency of fine breadcrumbs. Pour into a shallow bowl or baking dish.
• Brush each of the filets with a thick layer of Dijon mustard and dip them into the nut and breadcrumb mixture to coat, patting the mixture into the mustard layer if needed. Place on a rack set over a baking sheet until ready to cook.

To Pan Fry

• Heat ½ cup olive oil in a 10-12 inch skillet over medium heat. Working in batches, lay the coated fish filets gently but quickly in the oil and cook until golden brown on the bottom, 2-3 minutes.
• Use a fish spatula to very gently turn them away from you, and use a second spatula to “catch” them and set them gently back in the oil. Cook on the other side for about 2 minutes, longer for filets thicker than ½ inch.
• The fish is done when it flakes easily in the middle and the crust is a light golden brown. Remove to a paper towel-lined baking sheet.

To Bake

• Use a nonstick baking sheet or line your sheet with parchment. Lay the breaded filets out on the pan. Spray the top side of the coated fish with cooking spray (I use an olive oil spray bottle for good coverage).
• Bake in the preheated oven for 8-10 minutes, or longer for filets more than 1⁄2 inch thick. The fish is done when the fish flakes easily in the middle and the crust is a light golden brown. You can switch over to broil for the last 1-2 minutes for an extra crispy top.

  Note: for thicker pieces of fish you can also use a meat thermometer to make sure your pieces are 130 degrees in the middle.
• Serve immediately over a bed of sauteed greens and topped with olive tapenade.