Dukkah fish with bean and tomato salad

Change up your weeknight routine with this flavoursome fish, seasoned with dukkah and served with a light bean and tomato salad.

Recipe «Dukkah fish with bean and tomato 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: 300g green beans, ends trimmed, 1 red onion, cut into wedges, 250g cherry tomatoes, 1 tbsp Coles Brand Balsamic Vinegar, 1 tbsp olive oil , 1 tbsp pistachio dukkah, 4 white fish fillets, 400g can Coles Brand Chickpeas, rinsed, drained , 60g pkt Coles Brand Australian Baby Spinach Leaves, 100g fetta, crumbled.

Ingredients:

• 300g green beans, ends trimmed 
• 1 red onion, cut into wedges 
• 250g cherry tomatoes 
• 1 tbsp Coles Brand Balsamic Vinegar 
• 1 tbsp olive oil 
• 1 tbsp pistachio dukkah 
• 4 white fish fillets 
• 400g can Coles Brand Chickpeas, rinsed, drained 
• 60g pkt Coles Brand Australian Baby Spinach Leaves 
• 100g fetta, crumbled 

Instructions

1. Preheat oven to 200C. Place the beans, onion and tomatoes in a large baking tray. Drizzle with vinegar and 3 teaspoons of the oil. Sprinkle with half the dukkah. Roast for 20 mins or until the beans are tender and the tomatoes begin to collapse. Set aside for 5 mins to cool slightly.
2. Meanwhile, heat the remaining oil in a large frying pan over high heat. Cook the fish for 2-3 mins each side or until golden brown and just cooked through. Transfer to a plate.
3. Add the chickpeas and spinach to the bean mixture and gently toss to combine. Divide among serving plates and sprinkle with fetta. Top the salad with fish and sprinkle with remaining dukkah. Serve immediately.