Holly Frail
B.Sc. (Hons)
Grad. Dip. Nutr. Diet.
A.P.D.
Mob. 0412 982 462

Kerry Leech
B.Sc.
Grad. Dip. Dietetics
A.P.D
Mob: 0412 234 572

Lauren Nugent
B Hlth.Sci. (Nut & Diet)
(Hons), A.P.D.
Mob: 0411 741 059

Peta Carige
B Hlth Sci (Nut & Diet)A.P.D
B Applied Sci (HMS)
Mob: 0421 467 821

Joseph Spelta
B Hlth Sci (Nut & Diet) A.P.D.
B Applied Sci (HMS) A.E.P
Mob: 0402 843 955

Peita Stanfield
B Hlth Sci (Nut & Diet)
(Hons), A.P.D.
B Applied Sci (HMS) (Hons)
Mob: 0422 229 031

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07 3899 0659


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WEEKLY RECIPE

EAT SMART NUTRITION CONSULTANTS
Recipes from Holly, Kerry and Lauren

Walnut & Herb Crusted Fish

2 slices wholemeal sliced bread
1/2 cup chopped parsley
2 tablespoons Flora pro-activ* Spread
4 x 150g white boneless fish fillets
salad for serving 		finely grated rind of 1 lemon
1/4 cup walnuts
freshly ground black pepper
12 baby new potatoes
lemon wedges for serving

1. Preheat oven to 220oC. Place bread, lemon rind, parsley, walnuts and Flora pro-activ* in a food processor and pulse until a breadcrumb mixture is formed.
2. Place fish on a baking tray lined with baking paper and season with pepper.
3. Press a quarter of the breadcrumb mixture onto each piece of fish and bake for 20-25 minutes or until fish is cooked and crumbs are golden brown.
4. Serve with steamed baby potatoes, salad and lemon wedges.

This recipe is from the Dietitians Association of Australia website.

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