Looking for some cooking inspiration? Here's a delicious recipe that serves 4....
Ingredients
2 slices wholemeal sliced bread
finely grated rind of 1 lemon
1/2 cup chopped parsley
1/4 cup walnuts
40g Flora Buttery Spread
Freshly ground black pepper
4 x 150g white boneless fish fillets
12 baby new potatoes
salad for serving
lemon wedges for serving
Preparation:
Step 1: Preheat oven to 220°C. Place bread, lemon rind, parsley, walnuts and Flora Buttery spread into a food processor and pulse until a crumbly mixture is formed.
Step 2: Place fish on a baking tray lined with baking paper and season with pepper. 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.
Step 3: Serve with steamed baby potatoes, salad and lemon wedges.
Hint : The walnut and herb crust is also delicious on skinless chicken breast.
Recipe courtesy of Unilever Australasia, from www.floraloveyourheart.com.au
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