Fish with a dukkah crust

YOU
6 servings
Rate this recipe
Fish/Seafood

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (16)

6.00 geelbek
lemon juice — fresh
sea salt and freshly ground black pepper
butter
lemon — wedges and bread, to serve
dukkah
250.00 ml sesame seeds
65.00 ml cumin — seeds
125.00 ml hazelnuts — roasted, skinned
65.00 ml coriander — seeds
tzatziki
1.00 cucumber
salt
1.00 red chilli — deseeded and finely chopped
lemon juice — fresh
yoghurt — plain
Tap for ingredients
Tap for ingredients

Method:

DUKKAH:
Toast all the ingredients for the dukkah in a dry pan until fragrant.
Place in a food processor and pulse rapidly a few times so the mixture is still coarse.
Store in an airtight container.
TZATZIKI:
Finely chop the cucumber, mix with the chilli, a little lemon juice and just enough yoghurt to moisten.
Cover and chill for 2 hours before serving.
Sprinkle the fish fillets (about 180 g each, cut into smaller pieces), with lemon juice, season with salt and pepper, and roll in the dukkah.
Heat butter in a non-stick pan and fry the fish until just done (this takes only 5 minutes because the fish has been cut into small pieces).
Serve with the tzatziki, lemon wedges and fresh bread.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.