Dukkah crusted cod
Tuck into baked cod with spicy dukkah for an easy midweek meal. Serve with salad leaves for a healthy, fuss-free supper.
Servings: 2 servings
Ingredients
- 2 tbsp extra virgin olive oil plus extra, for drizzling
- 2 tbsp dukkah spice blend
- 2 x 100 g skinless cod fillets, 2.5cm (1 in) thick
- 2 large handfuls of salad leaves of your choice to serve
- Lemon wedges to serve
Instructions
- Preheat the oven to 180°C (350°F). Line a baking tray with plastic-free baking parchment.
- Place the olive oil and dukkah in a small bowl and mix to combine. Place the fish on the baking tray and spoon half of the dukkah and oil mixture onto each fillet, pressing firmly into the flesh. Bake for 12-15 minutes or until the fish flakes easily when tested with a fork.
- Divide the salad leaves between serving plates, drizzle with extra virgin olive oil, top with the cod and serve with a squeeze of fresh lemon.
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