Step 1: Preheat oven to 220°C. Place bread, lemon rind, parsley, walnuts and Flora Buttery spread into a food processor and pulse until a crumbly mixture is formed.
Step 2: Place fish on a baking tray lined with baking paper and season with pepper. Press a quarter of the breadcrumb mixture onto each piece of fish and bake for 20-25 minutes, or until fish is cooked and crumbs are golden brown.
Step 3: Serve with steamed baby potatoes, salad and lemon wedges.
Hint : The walnut and herb crust is also delicious on skinless chicken breast.