To make the pine nut sauce, place the pine nuts, bread, garlic lemon juice and stock into a food processor, and using the pulse action process for 30 seconds or until smooth.

Transfer to a small pan, stir in the parsley and warm through.

Within the sauce with extra stock if needed.

Heat butter and lemon strips in medium pan, then add the fish.

Cook on a medium heat for two minutes on each side.

Serve the fish with pine nuts sauce and a green salad