Mediterranean Dukkah crusted fish with Chickpea Tabouli
45g packet pistachio dukkah
500g firm white fish fillets (eg, bas, hoki or pink ling), cut into 4cm strips
1 tbsp olive oil
400g can chickpeas, rinsed, drained
200g Perino tomatoes, halved
1 Lebanese cucumber, halved lengthways, thickly sliced
4 spring onions, thinly sliced
½ cup flat-leaf parsley leaves
½ cup mint leaves
1 lemon, zested, juiced
Place the dukkah on a large shallow plate.
Roll the fish in the dukkah to lightly coat.
Heat half the oil in a large pan over medium heat.
Cook fish, in batches, turning for 2 mins or until golden brown and just cooked through.
Meanwhile, combine the chickpeas, tomato, cucumber, spring onion, parsley and mint in a large bowl.
Add the lemon zest, lemon juice and remaining oil.
Season and toss to combine.
Serve the fish with the tabouli.
Hot tip: Serve with Hummus Dip.
Feel free to replace the fish with chicken, lamb, beef or tofu.
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