Egyptian Lemon Dukkah Fish
4.3 / 5 from 3 reviews
Serves: about 4 people. Portion size: about 340g per person. Country of origin: Egypt. Features fresh lemon zest and/or juice. Nutrition values are recipe-development estimates per 100g and per saved portion; actual values vary by brands, cooking yield and serving size.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 145 kcal
- Protein
- 13 g
- Carbohydrate
- 15 g
- of which sugars
- 2.5 g
- Fat
- 4.2 g
- of which saturates
- 0.7 g
- Fibre
- 2.2 g
- Salt
- 0.59 g
Ingredients
- 600g firm white fish fillets
- 2 lemons, zest and 65ml juice
- 45g dukkah spice blend
- 1 tbsp olive oil
- 300g cooked brown rice
- 250g tomato cucumber salad
- 1 small red onion, finely sliced
- 2 tbsp chopped parsley
- 120g plain yoghurt
Method
Brush the fish with oil and press dukkah onto the top of each fillet.
Roast at 210°C/190°C fan for 10–12 minutes until just cooked.
Mix lemon zest and half the juice through the warm brown rice.
Dress the tomato salad with remaining juice, red onion and parsley.
Serve the fish with lemon rice, salad and yoghurt.
Reviews
My first attempt at Egyptian Lemon Dukkah Fish was a success, with one small note for next time. My fillets were thick and needed two extra minutes, but remained moist.
Sarah GoodallI enjoyed making Egyptian Lemon Dukkah Fish and the instructions behaved exactly as promised. Lemon zest stirred through warm rice released a wonderful aroma at the table.
steve4Egyptian Lemon Dukkah Fish earned a permanent place in my recipe folder. The dukkah formed a crisp, nutty top while the lemon kept the plate feeling light.
Steve Allanson