Dukkah Baked Fish and Loubieh

Grills

766 Energy(kcal)

49.88 Protein (g)

45.12 Carbs(g)

17.07 Total Sugar (g)

44.95 Total Fat (g)

5.36 Sat Fat(g)

15.09 Fiber (g)

950.98 Sodium (mg)

Ingredients
- 200g Whole white fish
- 1 tbsp Sea salt
- 1 tbsp Olive oil
- 2 tbsp Dukkah*
- 50g boiled lentils
- 3 tbsp chopped coriander
- 2 crushed garlic cloves
- Half a lemon peeled and diced
- 200g steamed Green beans
- Zest of One orange
- 1 tbsp Hazelnut oil
- 3 tbsp white balsamic vinegar
- Lemon wedges
- Dukkah:
- 50g hazelnuts
- 2 tbsp pumpkin seeds
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1 tsp black pepper
- 3 tbsp coriander seeds
- 2 tbsp sesame seeds
- 1 tbsp paprika
- 1 tsp Nigella seeds
- 1 tsp salt
Preparation
- In a small bowl mix the boiled lentils with diced lemons, chopped coriander leaves, crushed garlic and Dukkah. Stuff the fish with the mixture.
- Spread a tablespoon of olive oil on the fish salt it and transfer it to a baking tray. Bake in a pre-heated oven 200°C for about 20 minutes.
- Mix the steamed green beans with orange zest, hazelnut oil and white balsamic vinegar. And serve aside the fish with lemon wedges.
- For the Dukkah:
- Pre-heat the oven 160°C and roast the hazelnuts for around 15 minutes. Set aside. Once cooled, peel-off the skin
- Meanwhile, in a large cooking pan, over medium heat, roast the fennel seeds for about 45 seconds. Add cumin seeds till they stop popping and set aside.
- Place pepper grains and let it roast for around 45 seconds.
- Separately place coriander seeds and roast for about a minute.
- Mix sesame seeds and Nigella seeds together and roast till sesame turns golden.
- Crush the hazelnuts in a mortar. Followed by cumin seeds, pepper and pumpkin seeds. Then add nigella seeds, sesame seeds, paprika and salt, mix altogether and transfer to a jar.
- One serving of this recipe includes 150g of white fish with 200g of green beans salad and green onions.