This Dukka Crusted Snapper is very easy and the crust keeps the fish moist. A crunchy crust is always a winner! Try it with this lovely, fresh Tomato Herb Salad.
Ingredients
Dukka Snapper
- 1 kg Snapper or any fish in 1-2 pieces
- Olive oil
- Salt & pepper
- 2 cups Phillippa’s seasoned breadcrumbs
- ½ cup Phillippa’s Dukka (available in stores)
- 2 Lemons
Tomato Herb Salad
- 2 punnets sweet cherry tomatoes
- ½ cup chopped fresh chives and taragon (or your choice
- Salt & pepper
- 4 Tbsp Phillippa’s Honey Mustard Vinaigrette
Method
Preheat the oven to 200°C/190°C fan.
Drizzle a little oil in an oven proof dish and place fish skin side down. Drizzle the top with a little oil, some lemon juice, pepper and salt.
Mix together the seasoned crumbs and dukka and cover the fish. Drizzle with a little more oil and bake for 25-30 minutes.
For the Tomato Herb Salad: halve the cherry tomatoes; toss with fresh herbs; add Phillippa’s Honey Mustard Vinaigrette; and season. This salad is also good served with chicken or pork.
Serves 6. Serve with lemon wedges and crusty bread.