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Dukkah fish with bean and tomato salad
Dukkah fish with bean and tomato salad
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Elevate your weeknights with zesty dukkah-seasoned fish paired with refreshing bean-tomato salad.
Ingredients:
  • 300g green beans, ends trimmed
  • 1 red onion, cut into wedges
  • 250g cherry tomatoes
  • 20.00 ml Brand Balsamic Vinegar
  • 18.20 gm olive oil
  • 20.00 ml pistachio dukkah
  • 4 (about 120g each) white fish fillets (such as hoki or basa)
  • 400g can Brand Chickpeas, rinsed, drained
  • 60g pkt Baby Spinach Leaves
  • 100g fetta, crumbled
Instructions:
  • Preheat your oven to 200C. Spread beans, onion, and tomatoes on a large baking tray. Drizzle with vinegar and 3 teaspoons of oil. Sprinkle with half of the dukkah. Roast for 20 minutes until beans are tender and tomatoes are just beginning to collapse. Let it cool for 5 minutes before serving.
  • Heat the rest of the oil in a large frying pan over high heat. Sear the fish for 2-3 minutes on each side until golden brown and cooked through. Place on a plate to serve.
  • Combine the chickpeas and spinach with the bean mixture, toss gently. Serve on plates, sprinkle with feta. Top with fish and sprinkle remaining dukkah. Serve promptly.

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