Dukkah is an Egyptian spice mix which I hadn’t used before but it sounded very interesting and I was eager to taste it. Made from a mix of roasted hazelnuts, sesame seeds, coriander seeds, cumin seeds, seasalt, thyme and black peppercorns I bought a packet of ready-made mix but there seems to be various recipes around to make your own and the exact ingredients vary from family to family.
We eat a load of sweet potatoes as they are so delicious and I tend to leave the skin on for roasting, after scrubbing it well. If you prefer, they can of course be peeled.
This dish was really delicious served with a helping of my Colourful Slaw which turns out different each time I make it, depending on what ingredients I add. So handy to have a bowlful in the fridge and it keeps for a few days and goes with so many meals.
When I have a few minutes to spare, I tend to buy two or three loaves of GF bread, turn it into breadcrumbs and pop bagfulls in the freezer. I find it freezes really well and takes very little time to thaw.
INGREDIENTS: serves 4
100g gluten-free breadcrumbs
2 tablespoons Dukkah
750g skinless white fish fillets (I used cod)
2 eggs beaten with a little olive oil
2 to 4 sweet potatoes, depending on size
1 tablespoon virgin olive oil or oil of choice
Scrub the sweet potatoes and cut into bite sized wedges. Pop into a bowl and sprinkle over a tablespoon of olive oil and shake well to coat.
Tip the potatoes onto a non-stick baking sheet and pop into the oven at 200°C Gas 6 for thirty to forty minutes, or until soft inside but nice and crispy on the edges. Turn half-way through cooking.
Meanwhile pop the breadcrumbs with the Dukkah into a bowl and mix together. Have the egg mixture in another bowl.
Cut the fish into bite-sized wedges and dip firstly into the egg mix and then into the breadcrumbs, placing them on a lined baking sheet.
Put fish in the oven for 15-20 minutes (halfway through cooking the potatoes) and carefully turn them once. The fish needs to be ‘just’ cooked and still moist.
Serve the “fish and chips” with a helping of colourful coleslaw and lemon wedges.
Recipe adapted from the magazine Healthy Food Guide.
NB: All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.