Ingredients

• 525 g fresh or frozen hoki fillets (thawed if frozen)
• 1 lemon zest and juice
• 3/4 cup breadcrumbs
• 1/4 tsp lemon pepper
• 3 Tbsp pesto
• 1/4 cup walnuts, finely chopped
• 3 Tbsp fresh parsley
• 8 cloves garlic
• Olive oil

Directions

Preheat oven to 190 ºC. Place fish on a foil covered tray, squeeze lemon juice over each fillet. Mix crumbs together with seasoning, pesto, walnuts, lemon zest and parsley. Press down lightly onto fish.

Add garlic to baking tray. Spray each fillet and garlic with a little oil. Cook in oven for 20-25 mins until fish is tender and golden and garlic is soft to touch.

Serve fish with mashed potato and fresh salad.