This is the prefect Australian dukkah baked fish. It brings together wonderful the wonderful flavours of Australian native bush food and our great local seafood. The prefect simplicity of making this meal matched the perfection of its flavours, bringing together Australian and Middle Eastern classics in a new way.
We ran into the local fish market and found some wonderful Australian barramundi fillets. I try to only eat sustainable fish. Here is an interesting article in about choosing the best fish to eat. If I can not get a quality sustainable fish I prefer to make one of my great plant based meals instead.
There are just 6 simple ingredients to this recipe, the main flavour being the Eclipse Organics Macadamia, Lemon Myrtle and Wattle Seed Dukkah. It is a spectacular Australian inspired dukkah that was awarded best dukkah at Sydney Royal Fine Food Awards in the two years it was entered in the competition.
Australian Dukkah Baked Fish
Equipment
- Oven
- Deep Baking Tray
Ingredients
- 1 medium red onion
- 1 red capsicum
- 1 lemon
- 4 fresh fish fillets
- 30 g Macadamia, lemon Myrtle and Wattle Seed Dukkah Eclipse Organics
- 1 tbsp olive oil
Instructions
- Pre-heat the oven to 180°C
- Very finely slice two thirds of the onion and the capsicum. Dice the remaining third of each and set aside separately.
- Take two large peices of aluminium foil. On each lay out half the sliced onion and capsicum. Lay two of the fish fillets each and top the fish with the dukkah. Top with the oil.
- Slice the lemon into rounds and lay these on top of the fish to roughly cover. Keep the remaining lemon for the table to use once cooked if you like.
- Fold the foil up to make well sealed loose parcels. Make sure there is a little space about the fish.
- Place into the oven on a baking dish and bake for 20 minutes at 180°C.
- I love to serve this with steamed broccolini and my sweet indian dhal or with rough mashed sweet potato.
