Pistachio-Crusted Red Snapper

1 cup unsalted shelled pistachios, chopped into fine pieces
2/3 cup breadcrumbs
1 teaspoon salt
Pepper to taste
4 to 6 tablespoons olive oil
8 pieces red snapper
2 tablespoons Dijon mustard

Preheat oven to 350 degrees. Lightly grease a baking sheet. (You can line it with foil or parchment paper and then grease for easier cleanup) Combine pistachios, breadcrumbs, salt, pepper and 4 tablespoons olive oil. Mix with a fork or fingers until crumbs are moist but separate. Spread a thin layer of mustard over each side of the snapper fillets and then dip in crumb mixture. Lightly drizzle with 1 to 2 tablespoons olive oil. Bake for about 20 to 25 minutes.

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