Dukkah fish with kumara salad
- 09.03.2017
- 1 281
Follow our lead and well have you plating up this vibrant Middle Eastern spiced fish in half an hour.
Recipe «Dukkah fish with kumara salad» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 800g orange sweet potatoes, 125ml extra virgin olive oil, 400g can butter beans, 2 long green chillies, 2 spring onions , 2 cloves garlic, 1/2 tsp ground coriander, 1/2 tsp ground cumin , 1/4 tsp ground cardamom, 1 small bunch coriander, 4 x 160g pieces john dory or snapper fillets, pin-boned, 45g dukkah, 2 lemons, 1 cup baby spinach.
Ingredients:
- 800g orange sweet potatoes
- 125ml extra virgin olive oil
- 400g can butter beans
- 2 long green chillies
- 2 spring onions
- 2 cloves garlic
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp ground cardamom
- 1 small bunch coriander
- 4 x 160g pieces john dory or snapper fillets, pin-boned
- 45g dukkah
- 2 lemons
- 1 cup baby spinach
Instructions
- Preheat oven to 220C. Peel potatoes. Cut into 2cm pieces. Heat 2 tablespoons oil in a large, ovenproof frying pan over high heat. Add potatoes and cook, without stirring, for 1 minute. Turn over and cook, without stirring, for a further 2 minutes or until starting to brown.
- Drain beans, rinse, then stir into potatoes. Season with salt. Transfer pan to oven and roast for 10 minutes or until potatoes are tender.
- Meanwhile, halve chillies, remove seeds, then roughly chop with white part of onions. Place in a food processor. Thinly slice green part of onions and reserve. Crush garlic into processor, then add 2 tablespoons oil, spices, 2 tablespoons water and coriander leaves and stems. Discard roots. Process to a paste.
- Place fish, skin-side down, on a chopping board and scatter with dukkah. Using your hands, press dukkah firmly into flesh. Heat remaining 2 tablespoons oil in a large frying pan over medium heat. Add fish, skin-side down, and cook for 2 minutes. Turn over and cook a further minute, then rest in pan for 2 minutes; the residual heat will finish cooking the fish.
- Squeeze juice from 1 lemon over potato mixture. Add coriander paste, reserved onions and spinach, then toss to combine.
- Cut remaining lemon into wedges. Divide salad among plates. Top with fish and serve with lemon.