Fish with dukkah crust

Recipe from: 4/22/2004 12:00:00 AM

Ingredients 6
Servings 1
Minutes 5 minutes


Serving Change
  • 6
    fish fillets such as geelbek or yellowtail, skinned
  • fresh lemon juice
  • salt and freshly ground black pepper
  • olive oil and butter
  • dukkah
  • fresh coriander


5 minutes
Cut the fish fillets into portions.
Sprinkle with lemon juice and season with salt and pepper.
Heat a little olive oil and a generous amount of butter in a non-stick pan.
Place the fish fillets in the pan and fry for about two minutes.
Turn and sprinkle the top of each fish fillet generously with dukkah.
Fry until the fish is just done and flakes easily with a fork ? three to five minutes.
Spoon the pan juices over the fish and garnish with fresh coriander. Serve with couscous and grilled lemon halves.

Read more on: fish/seafood  |  shallow-fry


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