Dukkah is an Egyptian spice mix usually containing ground hazelnut, sesame seeds and spices such as coriander, cumin and caraway, though every cook has their preferred recipe and secret ingredient. The name means ‘to pound’ in Arabic as the ingredients are traditionally dry roasted then roughly pounded together.
4 x 175g Silver Warehou fillets, skin on, bones removed
¼ cup lemon juice
2 tablespoons extra virgin olive oil, plus extra for brushing
Salt flakes and freshly ground black pepper, to taste
1 Lebanese cucumber
1 bunch watercress, picked
50g snow pea sprouts, trimmed
⅓ cup dukkah
Make 2-3 diagonally slashes through the fish skin.
Whisk 1 tablespoon of the lemon juice with oil, salt and pepper to make a dressing.
Peel cucumber lengthways with a vegetable peeler to make thin slices. Combine with watercress, snow pea sprouts and dressing and set aside.
Heat a frying pan over high heat, brush fish with oil and place in pan, skin-side down, reduce heat to medium and cook for 4-6 minutes, depending on thickness, until skin is crisp and the flesh is starting to turn white at the sides, then turn and cook for a further 1-2 minutes, until just cooked through.
Brush skin with oil, sprinkle with dukkah and serve with salad.
Big-Eye Ocean Perch, Bream, Red Emperor, Snapper.