Baked Herbed Fish & Courgettes

Ingredients
- 1/3 cup basil leaves
- 1/4 cup parsley leaves
- 1/4 cup macadamias
- 1/4 cup panko breadcrumbs
- 1/4 cup Parmesan, grated
- 4 x average sized Tarakihi fish fillets, boneless, skin removed
- 3 courgettes, shaved
- 1 long red chilli, sliced
- 1 Tbsp lemon juice
- 1 Tbsp olive oil
- Potato wedges, to serve
Method
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1. Preheat oven to 200°C (180°C fan-forced). Line two oven trays with baking paper.
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2. In a food processor, pulse the basil, parsley, macadamias, breadcrumbs and Parmesan to form a paste.
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3. Place fish fillets on one tray. Press breadcrumb mixture on top to cover.
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4. In a bowl, toss courgettes, chilli, lemon juice and olive oil together. Place on second tray.
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5. Bake fish and courgette until courgette is tender and fish is cooked through, it will flake easily when tested with a fork.
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6. Serve fish with courgette mixture, accompanied by potato wedges, if desired.
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PER SERVE
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• Energy 963Kj • Protein 22g • Total Fat 13g • Saturated Fat 3g • Carbohydrates 5g • Sugars 1g • Sodium 140mg
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Dietary and nutritional info supplied by NZ Nutrition Foundation