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3/4 cup pine nuts, toasted
2 slices wholemeal bread
1 clove garlic
1 tbsp lemon juice
1 cup fish or chicken stock
1 tbsp chopped parsley
1 tbsp butter
rind of 1 lemon, cut into thin strips
4 white fish fillets |
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Method :
To make pine
nut sauce: Place pine nuts, bread, garlic, lemon juice and stock into
food processor bowl. Using the pulse action, process for 30 seconds or
until smooth. Transfer to small pan, stir in parsley and warm through.
Thin sauce with extra stock if necessary. Heat butter and lemon strips
in medium pan; add fish. Cook on medium heat 2 minutes each side. Serve
fish with Pine Nut sauce and a green salad.
Serves 4
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