Boxing Blog

    Recipe of the Week – Mediterranean Dukkah Crusted Fish with Chickpea Tabouli


    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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