Dukkah Crumbed Fish with Sweet Potato Wedges & Salad
Dukkah is an Egyptian condiment that is a mixture of herbs, nuts (usually hazelnut), and spices. The word is derived from the Arabic for "to pound” since the mixture of spices and nuts are pounded together after being dry roasted to a texture that is neither powdered nor paste-like. This texture makes it perfect for dusting fish and bringing a new and delicious flavour to our locally caught fish. #youplateit
Ingredients
- 40 g of Dukkah
- 2 of Fish Fillets
- 450 g of Sweet Potato
- 120 g of Cherry Tomatoes
- 30 g of Fetta Cheese
- 1 Tbsp of Balsamic Dressing
- 1 of Lebanese Cucumber
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Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
Roast Sweet Potatoes:
Preheat the oven to 220°C. Peel and cut the sweet potato into 1 cm thick sticks. Season with salt, pepper and a drizzle of olive oil. Toss to thoroughly coat. Place evenly on a lined baking tray. Add to top shelf in the oven and roast, about 20-22 minutes, or until tender and browned.
Prepare Fish:
Pat dry the fish with paper towel. Add the dukkah to a large bowl. Drizzle olive oil over the fish, using your fingers, spread the oil over the fillet evenly. Add the fillet to the bowl of dukkah, then press firmly to get the dukkah to stick into the flesh. Add crumbed fish onto another lined baking tray and set aside.
Prepare Salad:
In the meantime, halve the cucumber lengthways then thinly slice into half circles. Cut cherry tomatoes in half. Put the rocket & baby spinach, sliced cucumber, cherry tomatoes and fetta in a salad bowl. Add the balsamic dressing and toss to combine.
Bake Fish:
Add the tray of fish to the oven for the about the last 10 minutes of the cooking time.
You Plate It:
Divide the dukkah crumbed fish, sweet potato wedges and salad among plates. Enjoy!
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