Dukkah Crusted Fish with Cherry Tomato Ragu

The ragu can also be stirred through pasta or with other grilled meats. Any of our dukkah range could be used in this dish.

4 fillets of white fish, trevally or barramundi or similar

60g Pukara Estate Traditional Dukkah

2 x 400g tins cherry tomatoes

1 red onion, finely diced

3 tbsp Pukara Estate Premium Extra Virgin Olive Oil

2 cloves garlic

1 tbsp Pukara Estate Caramelised Balsamic Vinegar

1/4 cup red wine

3 tbsp Pukara Estate Wasabi Mayonnaise

800g potatoes (kipfler)


To make ragu, first sweat onions and garlic in a medium sized saucepan. Add red wine and cook for 2 minutes. Add tinned tomatoes and season to taste. Reduce for 10 -15 minutes. Add balsamic vinegar. Cook for a further 5 minutes and leave aside until needed.

Place the dukkah on a flat plate. Coat fish fillets in dukkah. Over a high heat, add the Premium EVOO and the fish, careful not to overcrowd the pan. Fry until golden. Place on a plate and top with tomato ragu.

Meanwhile, boil potatoes until soft. Place in a bowl with Wasabi Mayonnaise and season to taste. Serve with the fish and a green salad.