This recipe first appeared in Woman’s Day .
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Ingredients
1/3 cup basil leaves
1/4 cup parsley leaves
1/4 cup macadamias
1/4 cup panko breadcrumbs
1/4 cup grated parmesan
4 x 150g white fish fillets, boneless, skin removed
3 courgettes, shaved
1 long red chilli, sliced
1 tablespoon lemon juice
1 tablespoon olive oil
potato wedges to serve
Method
1. Preheat oven to hot, 200°C. Line two oven trays with baking paper.
2. In a food processor, pulse basil, parsley, macadamias, breadcrumbs and parmesanto form a paste.
3. Place fish fillets on one tray. Press breadcrumb mixture on top to cover.
4. In a bowl, toss courgettes, chilli, lemon juice and olive oil together. Place on second tray.
5. Bake fish and courgette for 10-15 minutes until courgette is tender and fish is cooked through – it will flake easily when tested with a fork.
6. Serve fish topped with courgette mixture, accompanied by potato wedges, if desired.
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Recipe By:
Woman's Day (NZ edition)