Dukkah Baked Fish and Loubieh

Ingredients

• 200g Whole white fish
• 1 tbsp Sea salt
• 1 tbsp Olive oil
• 2 tbsp Dukkah*
• 50g boiled lentils
• 3 tbsp chopped coriander
• 2 crushed garlic cloves
• Half a lemon peeled and diced
• 200g steamed Green beans
• Zest of One orange
• 1 tbsp Hazelnut oil
• 3 tbsp white balsamic vinegar
• Lemon wedges
• Dukkah:
• 50g hazelnuts
• 2 tbsp pumpkin seeds
• 1 tsp fennel seeds
• 1 tsp cumin seeds
• 1 tsp black pepper
• 3 tbsp coriander seeds
• 2 tbsp sesame seeds
• 1 tbsp paprika
• 1 tsp Nigella seeds
• 1 tsp salt

Preparation

• In a small bowl mix the boiled lentils with diced lemons, chopped coriander leaves, crushed garlic and Dukkah. Stuff the fish with the mixture.
• Spread a tablespoon of olive oil on the fish salt it and transfer it to a baking tray. Bake in a pre-heated oven 200°C for about 20 minutes.
• Mix the steamed green beans with orange zest, hazelnut oil and white balsamic vinegar. And serve aside the fish with lemon wedges.
• For the Dukkah:
• Pre-heat the oven 160°C and roast the hazelnuts for around 15 minutes. Set aside. Once cooled, peel-off the skin
• Meanwhile, in a large cooking pan, over medium heat, roast the fennel seeds for about 45 seconds. Add cumin seeds till they stop popping and set aside.
• Place pepper grains and let it roast for around 45 seconds.
• Separately place coriander seeds and roast for about a minute.
• Mix sesame seeds and Nigella seeds together and roast till sesame turns golden.
• Crush the hazelnuts in a mortar. Followed by cumin seeds, pepper and pumpkin seeds. Then add nigella seeds, sesame seeds, paprika and salt, mix altogether and transfer to a jar.
• One serving of this recipe includes 150g of white fish with 200g of green beans salad and green onions.