Dukkah is an Egyptian condiment that is a mixture of herbs, nuts (usually hazelnut), and spices. The word is derived from the Arabic for "to pound” since the mixture of spices and nuts are pounded together after being dry roasted to a texture that is neither powdered nor paste-like. This texture makes it perfect for dusting fish and bringing a new and delicious flavour to our locally caught fish. #youplateit
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedRoast Sweet Potatoes:
Heat the oven to 220°C. Line 2 trays with baking paper. Peel and cut the purple carrots into 1 cm thick sticks. Season with salt, pepper and a drizzle of olive oil. Toss to thoroughly coat. Place purple carrot evenly on a lined baking tray. Add to top shelf in the oven and roast, about 18 to 20 minutes, or until tender and browned.
Prepare Fish:
Pat dry the fish with paper towel. Add the dukkah to a large bowl. Drizzle olive oil over the fish, using your fingers, spread the oil over the fillet evenly. Add the fillet to the bowl of dukkah, then press firmly to get the dukkah to stick into the flesh. Add crumbed fish onto the second baking tray and set aside.
Prepare Salad:
In the meantime, halve the remaining carrot lengthways then finely slice into half circles. Put the rocket & baby spinach, sliced carrot and parmesan in a salad bowl. Add the balsamic dressing and toss to combine.
Bake Fish:
Add the tray of fish to the oven for the about the last 10 minutes of the cooking time. Note: the exact time will depend on the thickness of the fish, simply bake until cooked to your liking.
You Plate It:
Divide the dukkah crumbed fish, purple carrot wedges and salad among plates. Enjoy!
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