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

Fish:
100g gluten-free breadcrumbs
2 tablespoons Dukkah
750g skinless white fish fillets (I used cod)
2 eggs beaten with a little olive oil

Chips:
2 to 4 sweet potatoes, depending on size
1 tablespoon virgin olive oil or oil of choice

To serve:
Colourful Coleslaw
Lemon wedges

METHOD:

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.

Healthy Fish and Chips served with Colourful Coleslaw

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.