(at time of publication)
- 525g frozen hoki fillets, thawed
- 1 lemon, zest and juice
- ¾ cup breadcrumbs
- ¼ teaspoon lemon pepper seasoning
- 3 tablespoons pesto
- ¼ cup walnuts, finely chopped
- 3 tablespoons fresh parsley
- 8 cloves garlic
- olive oil spray
- To serve
- 4 cups mashed potato
- 4 cups lettuce, shredded
- 1 cup cherry tomatoes
1 Preheat oven to 190ºC. Place fish on a foil-covered tray. Squeeze lemon juice over each piece of fish. Mix crumbs together
with seasoning, pesto, walnuts, lemon zest and parsley. Press down lightly into fish pieces.
2 Add garlic to baking tray. Spray each fillet and garlic with a little oil. Cook in oven for 20-25 minutes until fish is tender and golden and garlic is soft to touch.
3 Serve fish with mashed potato flavoured with roasted garlic flesh, lettuce and tomatoes.
DIY breadcrumbs are a great way to use stale bread. Place some day- or two-day-old bread in a processor and process into fine crumbs.
Nutrition Info (per serve)
Total fat 22g
–Saturated fat 4g
Dietary fibre 6g
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