Dukkah Seabass, Pea Purée


Serves 2-3

This main course has two significant elements- the dukkah fish and the puree. Both can be combined with other elements to make a completely different dish. Make the fish in smaller pieces covered with the dukkah on all sides for a cocktail snack. The pea puree makes a great dipping sauce. Combine with feta cubes on slices of toasted bread. This Middle Eastern dukkah is my adapted version omitting the conventional strong spices. You can coat potatoes or zucchini sticks with it and bake in the oven. Alternatively, use as a topping for grilled meat and chicken.

The Pea and Mint Puree

  • 2 cups frozen peas

  • ½ cup fresh mint leaves

  • 2 tbsp whole cream

  • Sea salt and freshly ground pepper

  1. Cook the peas in boiling water for 2-3 mins or until tender. Careful not to overcook or they will lose their colour.

  2. In a blender or food processor, blend the peas with about ¼ cup water till almost smooth. Add the mint leaves, seasoning and cream and blend till combined. Adjust seasoning to taste.

  3. Pass the puree through a fine sieve to get a smooth consistency.

The Fish

  • 4 pcs Seabass or any firm white fish fillets

  • 4 cloves minced garlic

  • 2 tbsp olive oil

  • Sea salt and freshly ground pepper

Clean the fish fillets and pat dry. Place in a baking dish and rub both sides with the olive oil, garlic and season generously. Cover and leave aside.

The Dukkah Mix

  • 3 tsp white sesame

  • 2 tsp black sesame

  • 1/2 cup breadcrumbs

  • 2 tsp crushed almonds

  • 2 tsp crushed pistachio

  • ¼ cup lime juice

  • Light seasoning

Mix all of the above in a bowl and keep aside.

Putting it all together-

  1. Preheat the oven to 180 C. Cover the surface of each fish piece with the dukkah mix, patting down well. Place the fish in a baking dish.

  2. Cover the baking dish with foil and bake for 15-20 mins. Check if the fish is cooked in the center and remove from the oven.

  3. Leave to rest for 5 mins while you plate the puree.

  4. Put a couple of tablespoons of the pea and mint puree on a plate and spread with the back of a spoon. Place one or two pieces of fish partly on the puree. Add a side salad or some roasted veggies

These salads will go well with the fish:

1. Chickpea Quinoa Tabbouleh

2. Roasted Cauliflower, Couscous and Pomegranate Salad

  1. the side. See the pictures below for some more plating ide

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