4 x 175g Silver Warehou fillets

 

Dukkah Mix
4 teaspoons sesame seeds
2 teaspoons coriander seeds
2 teaspoons cumin seeds
2 tablespoons slivered almonds
¼ teaspoon chilli flakes (optional)

Watercress Salad
1 Lebanese cucumber, thinly peeled lengthways
1 bunch watercress, washed
50g snow pea sprouts
1/3 cup lemon juice
2 tablespoons olive oil + extra oil for cooking
Salt and cracked black pepper

Prepare dukkah: heat the seeds and almonds separately in a dry frypan over a moderate heat until fragrant and golden. Alternatively, they can be lightly roasted in a hot oven.
Combine seeds, almonds and chilli flakes in a spice grinder or mortar and pestle and grind to coarse consistency.
Prepare salad: Peel cucumber lengthways with a vegetable peeler to make thin slices. Combine cucumber, watercress and snow pea sprouts.
Whisk 2 tablespoons lemon juice, 2 tablespoon oil, salt and pepper and toss with salad.
Heat a BBQ or char-grill plate.
Remove dark flesh from along the sides of fillets for a milder flavour. Make 2-3 diagonally slashes through the fish fillet skin to score.
Brush with oil and cook fish fillets on a moderately high heat, 3 minutes each side or until just cooked through, when flesh turns white. Drizzle with remaining lemon juice.
Sprinkle fillets with dukkah and serve with salad.