By Food System Team
Spicy Crusted Pollock with Middle Eastern Bread Salad
18 steps
Prep:30minCook:30min
This dish combines the flavours of North Africa and the Middle East. Dukkah is a Moroccan spice and seed mix and the salad is based on Fattoush, a classic Middle Eastern salad, which is a great way of using up left over bread. You can now find Dukkah ready made in the supermarket, but it’s really easy to make. We teamed up with Alaska Seafood Marketing Institute (ASMI) to create this tasty recipe. ASMI celebrates wild, natural and sustainable seafood such as salmon and pollock.
Updated at: Thu, 17 Aug 2023 14:05:11 GMT
Nutrition balance score
Great
Glycemic Index
51
Low
Glycemic Load
21
High
Nutrition per serving
Calories463.6 kcal (23%)
Total Fat14.9 g (21%)
Carbs41.1 g (16%)
Sugars3.9 g (4%)
Protein41.7 g (83%)
Sodium495.4 mg (25%)
Fiber4.3 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
For the Dukkah
Step 2
Mix together the pine nuts, cumin seeds, coriander seeds, sesame seeds and black pepper and crush coarsely in a pestle and mortar or use the end of a rolling pin in a bowl.
Step 3
For the dressing
Step 4
Chop the fresh parsley and fresh coriander in a plastic cup with scissors.
Step 5
Squeeze the juice from half a lemon into the screw top jar.
Step 6
Peel and crush the garlic.
Step 7
Combine the herbs, garlic, ground cinnamon and 2 x 15 ml spoons olive oil in the screw top jar, screw on the cap and shake to combine.
Step 8
For the salad
Step 9
Chop the cucumber in half lengthways.
Step 10
Using a teaspoon, scrape out the seeds and then cut into bite-size chunks.
Step 11
Cut the tomatoes into bite size chunks and place in a mixing bowl with the cucumber.
Step 12
For the fish
Step 13
Dampen the fish fillets lightly with water. Coat 1 side of each fillet generously with the Dukkah.
Step 14
Heat 1 x 15 ml spoon oil in large non-stick frying pan on medium heat. Add the fish, Dukkak side down, cook for 3 to 5 minutes per side or until golden brown and the fish flakes easily with a fork.
Step 15
Remove fish to serving platter and keep warm. Wipe the pan clean with kitchen roll.
Step 16
Warm the pitta breads in the dry frying pan until toasted. Remove, cool slightly and then slice into 1cm strips.
Step 17
Add the dressing to the tomatoes and cucumber and stir in the pitta strips.
Step 18
Place the fish onto the salad and drizzle with a little more of the dressing.
View on British Dietetic Association
↑Support creators by visiting their site 😊
Notes
0 liked
1 disliked
There are no notes yet. Be the first to share your experience!
