INGREDIENTS
- serves 2
½ cup of gluten free dukkah mix (this should be full of seeds and spices, if you want you could also make your own)
1 egg
2 fillets of king snapper
2 TBSP olive oil for frying
Salt and pepper
SALAD INGREDIENTS
¼ kent pumpkin, cut into wedges, deseeded
2 carrots, cut into sticks
2 beetroots, cut into smaller wedges
2 TBSP unhulled tahini
1 TBSP olive oil
Salt and pepper
2 cups of Fresh rainbow chard OR rocket OR spinach, finely chopped
1 cucumber, peeled
1 Lime
Extra Dukkah to sprinkle over salad
METHOD
- Preheat oven to 190 degrees and prepare a baking tray with baking paper.
- Place all the cut and prepped vegetables in a bowl and add the Tahini, olive oil, salt and pepper. Mix vegetables until evenly coated.
- Lay all the vegetables out flat on a tray and bake for 30 mins.
FISH PREPARATION
- Whisk the egg in one bowl and sprinkle out the dukkah on a plate ready for coating the fish.
- Heat the olive oil in a pan over medium heat
- To crust the fish, place the fillet in the egg wash and then cover with Dukkah mix. Place straight in the hot pan to fry. Repeat with the second piece. Season with salt and pepper.
- Cook the fish for 6-8 minutes on one side until a nice brown crust forms. Flip and cook for another 5 mins on the second side. You should be able to cut through fish with no toughness.
- Add all the tahini roasted vegetables to a big bowl and toss through finely chopped rainbow chard, peeled cucumber, salt and pepper, an extra sprinkle of dukkah and the juice of half a lime.
- Serve with crusty dukkah fish.
ENJOY