Dukkah fish with kumara salad

Recipes / Fish

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

  1. 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.
  2. Drain beans, rinse, then stir into potatoes. Season with salt. Transfer pan to oven and roast for 10 minutes or until potatoes are tender.
  3. 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.
  4. 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.
  5. Squeeze juice from 1 lemon over potato mixture. Add coriander paste, reserved onions and spinach, then toss to combine.
  6. Cut remaining lemon into wedges. Divide salad among plates. Top with fish and serve with lemon.