This sponsored recipe is brought to you by Unilever, whose Agents of Change Program celebrates the innovative registered dietitians working to create a healthier, more sustainable future — through food that tastes good, does good and doesn’t cost the earth. Click here to learn more about Unilever’s Agents of Change Program and the new sustainable nutrition manifesto.
Ingredients
- 1 cup pepitas (pumpkin seeds, shell removed)
- 1 tablespoon lemon zest
- 2 tablespoon parsley, fresh, chopped
- 2 garlic cloves
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons Hellmann’s® Real
- 4 4-ounce bronzini fillets, skin on
- Pan spray
Directions
- Place pepitas in food processor; coarsely chop. Add lemon zest, garlic, parsley, smoked paprika, salt and pepper; pulse until crumbly.
- Arrange bronzini fillets skin side down on parchment paper lined baking sheets. Spread even layer of Hellmann’s® Real on tops of fish.
- Spoon 1/4 cup of pepita mixture over each fillet; gently press the mixture into the surface of the fish*.
- Spray fish with pan spray.
- Bake at 375°F 10 to 15 minutes, or until bronzini flakes with a fork.
*Make ahead tip: After pressing the pepita mixture into the surface of the fish. Cover with plastic wrap and refrigerate for up to 2 hours.
Serves 4.
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Jessica "Chef Jess" Swift, MS, RDN, is a classically trained chef and successful catering business owner specializing in turning science into delicious, healthy meals to help her clients live up to their full potential. Read her blog, Chef Jess, and follow her on Facebook, Twitter and Instagram.