Pine nut sauce: Place pine nuts, bread, garlic, lemon juice and stock into a food processor.

Using the pulse action process to 30 seconds or until smooth.

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

Thin the sauce with extra stock if necessary

Heat butter and lemon strips in a medium pan, add the fish and cook on a medium heat 2 minutes on each side

Serve the fish with a pine nut sauce and a green salad