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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