Food & Wine

Dukkah-crusted Hake with Herbed Millet Salad

Dukkah-crusted Hake with Herbed Millet Salad

Here’s a delicious recipe from UCOOK’s Sarah Graham Partnership. It’s super easy to make and UCOOK is offering 30% off orders when the code #SarahGraham is used.

Active cooking time 10 minutes | Inactive cooking time 20 minutes


Ingredient Portion for 1 Portion for 2 Portion for 4
Hake fillet (1 fillet = 180 grams) 1 fillet

(180 grams)

2 fillets

(360 grams)

4 fillets

(720 grams)

Nomu dukkah 15 ml 25 ml 50ml
Millet 20 ml 80 ml 80 ml
Lemon (for hake and dressing) 1 whole 1 whole 2 whole
Basil 2,5 grams 5 grams 5 grams
Parsley 2,5 grams 5 grams 5 grams
Mint 2,5 grams 5 grams 5 grams
Mixed seeds 7,5 grams 15 grams 30 grams
Feta 37,5 grams 75 grams 150 grams
Yoghurt (for dressing) 15 grams 30 grams 60 grams
Heirloom tomatoes  40 grams 80 grams 160 grams
Frozen peas (1/2 cup for 4 people)  40 grams 80 grams 150 grams


2 tsp olive oil
1 Tbsp olive oil

Salt & pepper


  1. Pre-heat oven to 200C
  2. Cook millet according to packet instructions and prepare the remaining salad ingredients.
  3. Place hake fillets on a non-stick baking tray, drizzle over the olive oil and sprinkle over the dukkah spice mix and bake for 8-10 minutes or until cooked through.
  4. Toss together the millet with the other salad ingredients (mixed seeds, feta, frozen peas and herbs) and season to taste. Divide between two plates, top with a hake fillet, garnish with extra chopped herbs, another drizzle of olive oil and squeeze of lemon juice if you like.



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