Fish with a dukkah crust

Ingredients 16
Servings 6


  • 6
    fresh geelbek fillets, skinned
  • fresh lemon juice
  • salt and freshly ground black pepper
  • butter
  • lemon wedges and bread to serve
  • 250
    sesame seeds
  • 65
    cumin seeds
  • 125
    hazelnuts, toasted and skinned
  • 65
    coriander seeds
  • 1
  • salt
  • 1
    red chilli, seeded and finely chopped
  • fresh lemon juice
  • plain yoghurt


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.

Read more on: fish/seafood  |  shallow-fry

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