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Dukkah fish with kumara salad
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Cook Middle Eastern spiced fish in just 30 minutes.
Ingredients:
  • 800g orange sweet potatoes (kumara)
  • 125ml (1/2 cup) extra virgin olive oil
  • 400g can butter beans
  • 2 long green chillies
  • 2 spring onions
  • 2 cloves garlic
  • 1/2 tsp ground coriander
  • 1.25 gm ground cumin
  • 1/4 tsp ground cardamom
  • 1 small bunch coriander
  • 4 x 160g pieces john dory or snapper fillets, pin-boned
  • 45g dukkah (see note)
  • 2 lemons
  • 250.00 ml baby spinach
Instructions:
  • - Preheat your oven to 220C. - Peel and dice the potatoes into 2cm pieces. - In a large ovenproof frying pan, heat 2 tablespoons of oil over high heat. - Add the potatoes and let them cook for 1 minute without stirring. - Turn them over and continue to cook for another 2 minutes until they start to brown.
  • After draining and rinsing the beans, delicately combine them with the potatoes. Sprinkle with a touch of salt for flavor. Place the pan in the oven and roast for about 10 minutes, or until the potatoes are perfectly tender.
  • Halve the chillies, remove the seeds, and roughly chop them with the white part of the onions. Place them in a food processor. Thinly slice the green part of the onions and set aside. Crush the garlic into the processor, then add 2 tablespoons of oil, spices, 2 tablespoons of water, and coriander leaves and stems. Discard the roots and process everything into a paste.
  • Lay the fish skin-side down on a cutting board and sprinkle with dukkah. Press the dukkah into the flesh. Heat the remaining oil in a large frying pan over medium heat. Place the fish skin-side down and cook for 2 minutes. Flip and cook for 1 more minute. Let it rest in the pan for 2 minutes to finish cooking.
  • Drizzle freshly squeezed lemon juice over the potato mixture. Mix in the flavorful coriander paste, the reserved onions, and the spinach. Gently toss everything together until well combined.
  • Cut the remaining lemon into wedges, divide the salad among plates, place the fish on top, and serve with the lemon wedges.

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