Dukkah Fish with Lemon Rice and Mint
Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 1teaspoons ground cumin
- 1teaspoons sesame seeds
- 2tablespoons dry roasted almonds
- 20grams pkt Masterfoods Perfect for Fish Spice Blend with Zesty Lemon, Dill & Garlic
- 4 ling fillets
- 2packets 250g Ben’s Original Lightly Flavoured Lemon Rice
- 200grams green beans, trimmed, steamed
- 1/4 bunch mint, leaves picked
- 1 lemon, cut into wedges
Description
Serve dukkah-crusted ling fillets with fragrant lemon rice and mint to enjoy amazing flavour and texture. This easy fish recipe is perfect for any occasion during Lent.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Place cumin and sesame seeds in a small frying pan over low heat. Cook, stirring occasionally, for 5 minutes or until fragrant and sesame seeds are lightly toasted. Set aside for 10 minutes to cool.
Step 2 of 4
Place cumin mixture and almonds in a small food processor. Process until finely chopped. Transfer to a bowl. Add spice blend and stir to combine.
Step 3 of 4
Place fish on prepared tray. Sprinkle spice-and-nut mixture (dukkah) over fish. Using fingertips, press dukkah onto fish. Bake for 10-12 minutes, or until fish is cooked through.
Step 4 of 4
Heat rice according to packet instructions. Divide rice and beans among plates. Top with fish and mint leaves. Serve with lemon wedges.
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