Food & Wine
Dukkah-crusted Hake with Herbed Millet Salad
ORIGINAL RECIPE SERVES 2
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
|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
WHAT TO DO
- Pre-heat oven to 200C
- Cook millet according to packet instructions and prepare the remaining salad ingredients.
- 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.
- 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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