PISTACHIO CRUSTED BARRAMUNDI WITH ORANGE FENNEL SALAD

Ingredients

• 1/2 cup unsalted shelled pistachios, finely chopped
• 1/2 cup panko bread crumbs
• Zest from 1 orange
• salt and pepper to taste
• 4 6 ounces boneless, skinless Barramundi fillets
• 3 tablespoons extra virgin olive oil, plus more for drizzling
• 4 teaspoons Dijon mustard
• 5 Oranges, any variety
• 1/2 smallmedium fennel bulb, plus some fronds for garnish
• 1/4 small red onion

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