Dukkah and Chia Crusted Fish

Ready in 30 minutes • Serves 4 

With baked kumara and smashed super greens.

Ingredients

BAKED KUMARA

  • 400g red kumara, scrubbed and cut into 1.5cm-thick sticks

  • ½ teaspoon oil, for baking (or use spray oil)

DUKKAH AND CHIA CRUSTED FISH

  • 600g fish fillets

  • 70g dukkah chia sesame mix

  • 1 teaspoon oil

  • ¼ teaspoon salt

SMASHED SUPER GREENS

  • ½ cup water

  • ½ teaspoon salt

  • 1 head broccoli

  • 1 courgette

  • 250g frozen peas

CAPER YOGHURT

  • 20g capers (optional)

  • ½ cup natural yoghurt

  • Zest of ½-1 lemon

TO SERVE

  • 1 lemon, cut into wedges (use zested lemon)

Steps

  1. oven to 220°C. Line two oven trays with baking paper.

  2. Toss kumara with first measure of oil on first prepared tray and season with salt and pepper. Bake for about 25 minutes, until golden. Turn once during cooking.

  3. Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half. Place dukkah chia sesame mix in a medium bowl with second measure of oil and salt. Use hands to mix through oil. Toss fish in seed mixture, coating well. Place on second prepared tray and set aside.

  4. Bring water and salt to the boil in a medium pot (with a lid). Cut broccoli into small florets, then roughly dice into bite-sized pieces. Dice stalk 1cm. Add broccoli to pot and cook, covered, for 5 minutes. Grate courgette.

  5. Add peas and courgette to pot with broccoli, stir, cover and cook a further 3 minutes, until vegetables are soft. If vegetables stick, add a splash of water. Remove from heat and leave to steam, covered, for 5 minutes. Drain any excess liquid (if needed) and use a potato masher to roughly smash. Season to taste. Cover to keep warm.

  6. When kumara has about 7 minutes cook time remaining, cook fish (on oven rack above kumara) for about 7 minutes (depending on thickness), until cooked through. While fish is cooking, finely chop capers (if using) and mix with yoghurt and lemon zest in a small bowl.

  7. divide baked kumara between plates and top with dukkah and chia crusted fish. Serve smashed super greens on the side and serve with a wedge of lemon to squeeze over just before eating. Dollop over caper yoghurt

Liz WeeksComment